Guest Post: Chicken Roulade Stuffed with Mushrooms, Cheese and Pine Nuts by The Messy Baker

We have a guest in the kitchen! We're always excited when Charmian of The Messy Baker decides to join us, and for good reason. She's always got a creative, mouthwatering recipe up her sleeve and today is no different. Enjoy all of the seasonal flavours she's bringing to the table!

White mushrooms didn’t get one of the catchy names. They don’t sound exotic like Shiitake or Enoki, or cool like King Oyster. There’s no Italian flair to their nomenclature like cremini or portobello. Instead they go by very practical names, like “white”, “cultivated”, and “table”. Or the diminutive label “button”. Sure, they’re cute as a button, but for this recipe I decided to focus on their more elegant French name, “champignon”.

This recipe is a nod to the champignon’s loving relationship with French cuisine. Roulade (roo-LAHD) roughly translates to “roll”. Here, thinly pounded chicken breast wraps around classic French herbs and aromatics. Subtle shallots deliver an onion flavour. Soft, unripened goat cheese provides tang, but won’t overpower. Lemon and thyme team up for a light, bright taste that pairs well with the shallots and cheese. Toasted pine nuts add a sweet unexpected crunch that would be lost with bolder flavours. And of course, the champignons bring a balance of umami. And it’s all wrapped up in spinach-lined chicken breast.

While roulade might look fussy, it’s easy if you start with thin meat and don’t over-stuff. To ensure you pound the chicken breast as thinly as possible without breaking it apart, start at the centre and work out using firm but light strokes. It’s better to go over the chicken breast a few times with a lighter touch than once like a jack hammer.

A bit of kitchen string ensures all that stuffing stays in place and your roulade emerges from the oven looking as chic and casual as anything you’d find at a French bistro.

Chicken Roulade Stuffed with Mushrooms, Cheese & Pine Nuts
Prep Time: 40 mins. | Cook Time: 30 mins.

A roulade is both elegant and rustic at the same time.  Its gracious, swirling lines adds style to any plate, but it emerges from the oven with down-to-earth singed string and some inevitable stuffing spillage. To reduce this spillage, resist the urge to overfill the roulade, then spoon any leftover filling over the finished slices.

4 6- to 8-ounce boneless, skinless chicken breasts
300 g package unripened goat cheese
1/4 cup toasted pine nuts
zest of 1 lemon
2 tablespoons lemon juice
4 sprigs fresh thyme, leaves stripped from the stem
generous grinding fresh black pepper
3 tablespoons oil, divided
3 shallots, finely chopped (about 1/2 cup)
1 pound white button mushrooms, halved then sliced
1/2 teaspoon fine sea salt
1 small bunch fresh baby spinach

1. Preheat oven to 425°F. Cut eight pieces of kitchen string about a foot long each.
2. Place one chicken breast in a plastic freezer bag. Pound flat to no thicker than 1/4-inch. Place flattened chicken breast on a sheet of plastic wrap or parchment. Repeat with remaining breasts.
3. In a small bowl, place the goat cheese, pine nuts, lemon zest, lemon juice, thyme, and pepper. Stir to combine. Set aside.
4. In a large oven-proof skillet, heat 1 tablespoon oil over medium-high heat. Add shallots and cook 2 minutes until soft. Add the mushrooms and salt, and cook, stirring frequently, until the mushrooms are soft and most of the moisture has evaporated, about 5 to 8 minutes. Remove skillet from heat. Transfer mushrooms to a bowl.  Wipe out skillet with a paper towel.
5. Place a sheet of chicken on your work surface. Line the breast with a single layer of spinach leaves. Spread 1/4 of the cheese mixture down the length of the breast. Using a slotted spoon, spread some of the mushroom mixture down the length of the breast and no more than an inch from the sides. It's best not to overfill. Any leftover mushrooms can be spooned over the roulade once sliced.
6. Using the parchment or plastic wrap, roll the chicken breast up from the narrow end as you would a jellyroll. Tie in two places with kitchen string. Repeat with remaining breasts.
7. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Brown the chicken roulades on all sides, about 10 minutes. Transfer the skillet to the hot oven and cook until the centre of the largest roulade reaches 165F, about 12 to 15 minutes.
8. Allow to cool a few minutes. Cut and remove the strings, slice chicken in rounds, and top with any leftover mushrooms. Serve hot.


Once again, The Messy Baker brings us an umami-packed treat! These impressive roulades will dress up any meal time. Thanks again to Charmian for joining us in our kitchen!!

Be sure to follow along with Charmian at The Messy Baker, as well as on Facebook, Twitter and Pinterest

Guest Post: Roasted Garlic, Mushroom and White Bean Stew by Living Lou

We have a guest in the kitchen! I'm so excited to welcome Louisa of Living Lou back into our kitchen. She's with us today, sharing a warming dish that brings fall comfort to life in a flavourful, steamy stew. 

I’m so glad to be back on the Mushrooms Canada blog today with a flavourful, comforting and healthy roasted garlic, mushroom and white bean stew! I’m Louisa from Living Lou and I am passionate about leading a healthy lifestyle and inspiring others to follow suit with the simple, fresh and flavourful recipes.

October is without a doubt one of my favourite months of the year for cooking. I love hearty soups and stews, braises and roasts. I find that food develops such intense flavour when it’s simmered on the stove-top or roasted in the oven. For this vegetarian stew, I combined roasting and simmering for a vegetarian stew that is loaded with so many levels of flavour.

It all starts with a hot oven. A head of garlic is wrapped in foil and roasted for 30 minutes while you prepare the other ingredients. Roasted garlic is one of the most delicious ingredients on the planet; roasting mellows the pungency of the bulb as the sugars caramelize. Once you know the magic of roasted garlic, you will be adding it to everything. Along with the roasted garlic, this stew gets some creaminess from white beans and is flavoured with white wine and rosemary. All of these ingredients pair so beautifully with the white button mushrooms, but you could definitely use crimini mushrooms in this recipe as well.

This stew is a favourite Sunday meal because it isn’t a dish that cooks up in 20 minutes, it’s a little bit more time consuming, but it also makes a pretty big batch which means you can bring leftovers for lunches throughout the week. Any dish that I can make that will last for more than one meal is a winner in my eyes!

Roasted Garlic, Mushroom and White Bean Stew
Prep Time: 30 mins. | Cook Time: 35 mins. | Serves 6

1 head of garlic
7 tsp olive oil, divided
½ tsp salt, divided
1 onion, chopped
2 carrots, diced
2 lbs (907g) white button mushrooms, quartered
½ cup white wine
2 19-oz cans white beans, drained and rinsed
1 900mL carton of vegetable broth (4 cups)
2 springs rosemary

1. Preheat oven to 400F. Slice the top off the head of garlic (keeping the root intact), drizzle with 1 tsp of olive oil and sprinkle with ¼ tsp of salt. Wrap in foil and roast for 30 minutes, carefully remove from oven and let cool completely.

2. Meanwhile, heat a large pot over medium heat. Add remaining 2 tbsp of olive oil. Add onion, cook, stirring frequently for 3 minutes. Add carrots and cook another 5 minutes. Add mushrooms and remaining salt, cook, stirring occasionally for another 5 minutes. Add white wine, cook another minute, scraping any brown bits off the bottom of the pan. Add white beans, vegetable broth and rosemary, squeeze roasted garlic directly into the pot (be careful not to include any of the peel).

3. Bring to a boil, reduce heat to low and simmer, partially covered for 20 minutes. Beans will begin to break down, but to help thicken the stew, press the beans against the side of the pot using a wooden spoon. Remove rosemary stems and serve.


With cooler fall weather on its way, this is a wonderful recipe to have on hand, especially when planning for a busy week. Another big thank you to Lou for sharing her inspired recipes!!

Be sure to follow along with Louisa over on her blog Living Lou, as well as on Twitter and Pinterest!

Guest Post: Halloumi Stacks with Mushrooms by The Online Grill

We have a guest in the kitchen! We're thrilled to welcome Ben of The Online Grill who's sharing a wonderfully healthy and delicious meal idea. 

Hi! My name’s Ben and I cycle. I cycle a lot. And I guess that this means I eat a lot too. I thought I’d turn my love of food into something useful by writing over at The Online Grill. Since starting the blog I’ve learned so much about food and nutrition, and grown my cooking repertoire hugely.

I’ve always had problems with iron deficiencies, and since discovering the iron-rich health benefits of mushrooms I’ve never looked back. The versatility of it means I can throw it in liberally with almost any meal which, thanks to my Italian heritage, I do… a lot.

Halloumi stacks is a fantastically simple recipe that goes down a treat in the summer months. Its light vegetables match perfectly with the salty flavors of the halloumi to give a sensationally addictive taste. In fact, I have to be strict on myself and use a very finite amount of cheese as I often just can’t get enough of these!

Perfect as an appetizer, or a very light brunch meal, this dish is brilliant as a template. If you don’t have one ingredient, then it’s easy to substitute it with another. It’s open to interpretation and that’s what I love about it!

Halloumi Stacks with Mushrooms

250g halloumi cheese
1 zucchini/courgette
6 white button mushrooms
2 large tomatoes

1. A lot of Mediterranean dishes feature a heavy use of olive oil, and you’ll find most interpretations of this one are no different. However, to help it feel relatively light I’ve decided to skip this. I find that the salt and moisture from the tomatoes and halloumi do wonders at packing in a lot of flavor, however if you do want to brush your vegetables in oil prior to grilling them then go for it!
2. If you don’t have a griddle pan then one way around it is to preheat your oven grill with the grill bars in to help give you those lovely seared grill marks in the tomatoes and zucchinis.
3. Start heating up your pan to a medium-high heat, or if you’re using your oven then preheat it to 180C/350F/gas 4.
4. While your oven is preheating, cut your tomatoes horizontally, zucchinis diagonally, and mushrooms vertically (got that?) into thick slices.
5. Add the zucchini to the pan and season with salt and black pepper. Griddle for a couple of minutes on each side, and really try to work in those beautiful sear marks!
6. Remove the zucchini and now add the tomato, repeating the process but for nearer one minute on each side instead of two. Repeat again, but this time with the mushrooms.
7. Now for the fun part! Heat up a frying pan to a medium-high heat, and throw in the halloumi. Turn every minute until both sides have browned then remove.
8. Now time to stack these bad boys! This part is wildly open to artistic license, so order as you wish, but I organize mine as: Tomato at the bottom, then zucchini, mushroom, and the beautifully browned halloumi at the top.
9. Drizzle a little balsamic vinegar on top, and you’re done!

If you like this recipe, you might also enjoy:
Portabello and Halloumi Burgers by Fuss Free Cooking
Chicken and Mushroom Spring Rolls by The Online Grill


These stacks are a great way to use up the last of your garden produce! A huge thanks to Ben for joining us in our kitchen with such a drool-worthy and nutritious dish.

Make sure you follow along with Ben's blog The Online Grill and on Facebook and Twitter