FBC2015 Appetizer Contest: Cheesy Taco Stuffed Mushrooms by Bake. Eat. Repeat.

With the contest now closed, we get to share all of the delicious recipes that made it in, just under the wire! We're excited to say that we had more entries than last year's competition, which certainly didn't make our job any easier. There was so much talent and so many creative ideas, it'll be hard to pick just one.

We're thrilled to have Stacey of Bake. Eat. Repeat. in our kitchen sharing her taco-flavoured submission. I for one can never walk past the fiesta themed appetizers at a party!

Cheesy Taco Stuffed Mushrooms
Prep time:  30 mins | Cook time:  25 mins

These would have been great with a little more heat as well, so if you like things spicy feel free to leave in some of the jalapeno seeds. I seeded it with the crazy hope that the kids would try them!

20-25 button mushrooms (medium size)
½ small onion (about ⅓ cup), finely chopped
2 cloves garlic, minced
⅓ cup finely chopped red pepper
1 jalapeno pepper, seeded and finely chopped
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon coriander
salt and pepper to taste
6 ounces (188g, ¾ of a package) cream cheese, softened
1 egg yolk, lightly beaten
1 cup shredded cheddar cheese, divided
⅓ cup black beans, rinsed
⅓ cup corn kernels (thawed if frozen)

Preheat the oven to 425 degrees F. Line a baking sheet with a silpat mat or parchment paper and set aside.
Wash the mushrooms and pop out the stems. Chop the stems finely. In a large non-stick frying pan over medium heat, saute the onions until softened. Add the garlic, the chopped mushroom stems, red pepper, jalapeno pepper, chili powder, cumin, coriander and salt and pepper. Continue to saute for 3-4 minutes until the onions have browned and the mushrooms have released their liquid.
In a large bowl, mix together the cream cheese and the egg yolk until well combined. Stir in ½ cup of the shredded cheddar cheese. Add the onion mixture, the black beans and the corn and stir well. If the mixture is really soft, place the bowl in the fridge for 5-10 minutes to allow it to firm up before filling the mushrooms.
Scoop the filling into the mushroom caps and place them on the baking sheet. Fill them up as full as you can, heaping it up on top to use up all the filling. Sprinkle the remaining ½ cup of shredded cheddar cheese on top of the stuffed mushrooms
Bake for 20-25 minutes or until the cheese is bubbling and the filling is hot. Let them cool slightly before eating. The mushrooms can be prepared a day in advance and kept in the refrigerator until baking. Or you can prepare them and then freeze them before thawing and baking. Or bake and then freeze to reheat them later.

Yield: 20-25 Stuffed Mushrooms

Follow Stacey online at Bake. Eat. Repeat. and on Twitter, Facebook and Pinterest

I’m Stacey, a stay at home mom of 3, living in Alberta. I discovered a love for being in the kitchen once I had kids to cook for. I love to bake, hence the name of my blog, Bake.Eat.Repeat., where I keep track of the recipes I’m loving. Making things from scratch makes me happy. Especially when I can feed my kids with homemade food that they love, rather than processed snack food. Most of what I make is healthy and some is.....not so much. It’s all about balance rig


Thank you to all of the bloggers who took part in our “Appetizer Spotlight” contest! The winning recipe will be announced on September 14th and will be featured at the Mushrooms Canada table at FBC2015 in October. See you there!

FBC2015 Appetizer Contest: Mushroom and Spinach Puffs by The Cookie Writer

We couldn't be happier with the wonderful submissions we've received in this year's contest! Take a look at last week's recap to refresh your memory.

The Appetizer Spotlight Contest closes this evening at 11:59pm, so we're still taking entries! Don't miss your opportunity to show off your talent!!

Coming in under the wire, Kacey of The Cookie Writer, shares a savoury appetizer that makes great use of the meaty portobello mushrooms. This two-bite treat certainly doesn't make the decision any easier. 

People always want easy recipes with bold flavours, and I think I did it. These mushroom and spinach puffs are the perfect little appetizer and hors d’oeuvre for your get together and are really quick even with a homemade “dough”.

Mushroom and Spinach Puffs
Prep Time: 15 mins | Cook Time: 40 mins

½ lb (2 large) portobello mushrooms, stems and gills removed; cubed into small chunks
1 cup fresh baby spinach
Salt and pepper
½ tsp. ground thyme
3-4 garlic cloves, minced
1 tbsp. butter
½ cup all-purpose flour
½ cup vegetable broth
1 tbsp. coarse mustard (optional but highly rewarding!)
¼ cup butter
2 eggs, room temperature
⅛ - ¼ cup freshly grated Parmesan cheese

1. Heat a large frying pan over medium-high. Add the butter and wait until it is very hot. Add the mushrooms and cook for a couple of minutes. Stir in garlic, salt, pepper, and thyme. Cook for a few more minutes until mushrooms are nice and golden (5 minutes total.) Stir in spinach and toss until wilted. Remove from heat and set aside.
2. Preheat oven to 400F. Line a baking sheet with parchment paper or silicone liner.
3. In a medium-sized saucepan, add the broth, mustard, and butter and place over high heat. Bring to just a boil and add the flour, stirring constantly with a wooden spoon while reducing the heat to low. Stir for 2 minutes or until a ball of dough forms (I like to cook the flour a bit like a roux so try and do 2 minutes minimum.) Remove from heat and pour into bowl of stand mixer (you can also do the remaining steps by hand but the mixer makes it easier.)
4. Allow to cool for a couple of minutes. I stir in the mixture every minute to get the heat to disperse. With the paddle attachment and the mixer on medium, add 1 egg at a time and mix until well combined! Repeat with following egg. You want a smooth mixture. Pour in cheese and mushroom mixture and stir with wooden spoon until combined.
5. Using a 1 tablespoon-sized measuring device, spoon out balls of dough and place onto baking sheet, spreading out so about 12 fit per tray. Place into oven and bake for 20-25 minutes, or until nicely brown and balls are firm. Remove from oven and allow to cool for a couple of minutes on the baking sheet (you will know when they are ready to move when you have no difficulty picking them up!) Cool completely on wire rack. Serve as is!

Serves: Just over 2 dozen puffs

Follow Kacey online at The Cookie Writer and on Twitter, Facebook and Pinterest

Hi, I am Kacey, the creator behind The Cookie Writer! I love baking and cooking, which can sometimes be a bit crazy but my two taste-testers (husband and daughter) love to be helpful and informative! No matter the dietary lifestyle, there is sure to be something you can enjoy on the blog!


Join the competition for your chance to win an “Appetizer Spotlight” at the Mushrooms Canada table at the FBC2015 in October.

FBC2015 Appetizer Contest Round Up

Monday is the last day to submit an entry for our Mushroom Appetizer Spotlight Contest! This year, the winning recipe will be featured at the Mushrooms Canada table at the Friday night reception of the 2015 Food Bloggers of Canada Conference in Montreal!! The winner will also receive a $150 grocery gift card of their choice, making it a little lighter on the wallet to enjoy all of your favourite foods. 

As we near the finish line, let's take a look back at each of our delicious contenders!

Portobello Carpaccio by The Taste Space
Grilled Bacon Wrapped Stuffed Mushroom Caps by Parkallen Home Kitchen
Coconut Mushroom Puffs by It Doesn't Taste Like Chicken
Creamy Mushrooms and Greens on Toast by Relish The Bite
Shiitake Mushroom Tapenade by Parkallen Home Kitchen
Multipurpose Mushrooms by Jittery Cook
Mushroom Pepper Mini Quesadillas by Relish The Bite
Mushroom Crostini with Herbs and Garlic by The Busy Baker
Mushroom Potstickers by Relish the Bite
With so many delicious appetizers, it's hard to pick a favourite! You've got the weekend to bring your appetizer recipe idea to life. 

FBC members, your deadline for submissions is Monday at 11:59pm!