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Recipe Friday: Much Ado About Mushrooms

Happy National Mushroom Month! National Mushroom Month is an annual celebration established by the U.S. Department of Agriculture to highlight the benefits of the mushroom. 

Mushrooms are undeniably having a moment, gaining attention from mainstream agriculturalists for their health benefits and unique growing process. The USDA reports that more than 900 million pounds of mushrooms are produced in the United States every year. 

How will you celebrate National Mushroom Month? Check out these Game Day recipes from the National Mushroom Council for inspiration. 

Bacon Honey Bourbon Chicken Meatballs

Recipe courtesy Gal on a Mission

Ingredients for Meatballs

18 ea. strips of bacon
24 oz button mushrooms, washed and dried
48 oz ground chicken
3 ea. hot Italian sausage links, casing removed
1 ½ tsp salt
¾ tsp pepper
3 tsp chili powder
9 garlic cloves, minced
¾ cup fresh parsley, chopped
9 fresh basil leaves, chopped
1 ½ cup breadcrumbs


  1. Preheat oven to 400 degrees. Line a baking sheet with aluminum and spray with non-stick cooking spray or grease a large skillet. Set aside.
  2. Pulse together the bacon and button mushrooms until blended.
  3. Place the mushroom and bacon mixture, ground chicken, hot Italian sausage, salt, pepper, chili powder, garlic and breadcrumbs into a medium mixing bowl and mix until combined.
  4. Scoop the meat mixture using a medium cookie scoop and place onto baking sheet or in the skillet. Repeat until all of the meat has been used. Bake for 20 minutes

Ingredients for Honey Bourbon Barbecue Sauce

1 ½ cup water
3 cups barbecue sauce
9 T bourbon
3 T honey
Fresh chopped parsley, to garnish (optional)


Whisk together the water, barbecue sauce, bourbon and honey in a large skillet. Simmer over medium heat for 5 minutes, add the cooked meatballs to the sauce, coat each meatball, and simmer over low-to-medium heat for 15 minutes of until the sauce has thickened. Garnish with fresh parsley and serve.

Mushroom & Cheese Stuffed Jalapenos

Recipe courtesy Bell'alimento

Yield: 72


36 ea. jalapenos, halved, seeds removed
24 oz white button mushrooms, finely minced
3 cloves garlic, minced
24 ounce cream cheese, room temperature
3 cups grated aged cheddar
Kosher salt/black pepper
Optional: 6 slices prosciutto, crisped and chives


  1. Preheat oven to 375 degrees.
  2. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place jalapeno halves on top. Set aside.
  3. Into a large bowl combine: mushrooms, cream cheese, cheddar. Season with salt and pepper.
  4. Scoop mushroom mixture into jalapeno halves. Bake for 20-25 minutes or until cheese is bubbly and jalapenos have softened.
  5. Garnish with prosciutto and chives if desired.

Mushroom Pizza Rolls

Recipe courtesy Mushroom Council

Yield: 32


2 ¼ cup water, warmed to 110-to-115 degrees F
6 tsp dry active yeast
6 tsp honey
7 ½ cups all-purpose flour
6 T finely diced white button mushrooms
3 tsp chopped parsley
3 tsp fine sea salt
1 ½ tsp garlic powder
15 to 18 T water
Olive oil to coat bowl
1 cup pizza sauce
3 cups shredded mozzarella cheese
3 cups thinly sliced white button mushrooms
Olive oil to brush rolls, optional
Pizza sauce for serving


  1. Stir yeast and honey into warmed water. Let sit undisturbed until yeast blooms (begins to foam and expand at the top), about 5 minutes.
  2. Place flour in bowl of an electric mixer fitted with dough hook attachment and stir in mushrooms and parsley.
  3. With mixer on low, pour in bloomed yeast and liquid. Continue to mix on medium, adding salt and garlic powder. Gradually add water, 1 tablespoon at a time, until dough forms and creates a ball in the center of the mixer. It should be soft and pliable enough to handle, but not too sticky. Continue to mix for 2 minutes.
  4. Turn dough out onto floured surface and knead for 5 more minutes, until smooth and elastic. Roll into a ball. Coat sides of a large bowl with olive oil. Place dough in bowl, cover with a clean dish towel and let sit in a draft-free place until doubled in size, about one hour.
  5. Once dough has risen, punch it down and roll it out on a floured surface to approximately a 16-by-10-inch rectangle. Spread pizza sauce over dough, sprinkle with cheese, then top with sliced mushrooms. Working from one long side, roll dough up into a log and tuck in each end.
  6. Using a serrated knife, cut log into 12 rolls. Spray 9-by-13-inch baking dish with non-stick cooking spray. Place rolls cut side up in pan. Let rise for 20 minutes.
  7. Preheat oven to 400 degrees F. Bake rolls 24 to 25 minutes, until browned and baked through the center. Brush warm rolls with olive oil, if desired. Serve warm with pizza sauce for dipping.

Mushroom Chipotle Chili

Recipe courtesy The Culinary Institute of America and the Mushroom Council

Yield: 18


12 lbs mushroom and meat base
9 T vegetable oil
6 cups yellow onion, diced
3 T garlic, minced
6 ea. poblano green chilies, seeded and diced
6 T jalapenos, seeded and minced
1 cup chili powder
3 T chipotle chilies in adobo, minced
6 T ground cumin
6 T oregano, dried
1 48-oz can crushed tomato with liquid
1 36-oz bottle lager beer
Kosher salt to taste
Black pepper, freshly ground to taste


  1. Season the mushroom and meat mixture with salt and pepper as needed.
  2. Heat the oil in a pan over medium to high heat. Add the onions, garlic and chilies to the pan and cook over medium heat, stirring from time to time, until the mixture is tender, about 12-15 minutes.
  3. Add the herbs chipotle and spices and saute for 5 minutes, then add the mushroom meat blend and stir to mix well.
  4. Add the beer and tomatoes to the pan and bring to a slow simmer.
  5. Cover the pot and cook over very low heat or in a 325 degree oven for 1 hour. Check the chili periodically, stirring as needed.

Pulled Pork Mac and Cheese with Mushrooms

Recipe courtesy Mushrooms Canada

Yield: 18

Ingredients for Pulled Pork

6–9 lbs Ontario pork shoulder
Salt and pepper
3 cups root beer
3 cups barbecue sauce (your choice)

Ingredients for Mac N Cheese

3 lbs fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
6 T olive oil
9 cups rigatoni pasta (cooked until al dente)
9 cups milk
1 ½ ea. large onion, chopped
6 cloves garlic, chopped
1 ½ T Italian herbs
6 T butter
6 T flour
3 T Dijon mustard
Salt and pepper, to taste
9 cups sharp cheddar cheese, shredded
¾ cup chopped cilantro


  1. Season all sides of pork with salt and pepper. Place pork in slow cooker with root beer and barbecue sauce. Cover and cook on low for 6-8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and using a fork or tongs, shred pork and remove excess fat. Add more barbecue sauce if you wish. Cover and return to low.
  2. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. In a 400°F oven, roast mushrooms for 15-20 minutes, flipping halfway through. Set aside.
  3. In a large pot, cook pasta until al dente. Set aside.
  4. In a large pot combine milk, onion, garlic and Italian herbs. Bring to a simmer for 10 minutes, allowing for flavors to steep. Pour through a strainer and return to pot.
  5. In another large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add Dijon, salt and pepper.
  6. Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese and sauce.
  7. Top with approximately 3 cups of pulled pork (rest can be reserved).
  8. Bake at 350°F until cheese is completely melted, approximately 15-20 minutes. Remove from oven and allow to rest for 5-10 minutes before serving. Sprinkle with chopped cilantro.

Loaded Veggie Nachos

Recipe courtesy Teaspoon of Spice and Recipe Redux


3 tsp olive oil
3 clove garlic, minced
30 oz white button mushrooms or baby bella mushrooms, diced (about 7 ½ cup diced)
3 tsp cumin
1 ½ tsp smoked paprika
¾ tsp black pepper
3/8 tsp salt
12 oztortilla chips
12 oz Cabot Jalapeño Light or Pepper Jack cheese, shredded
36 oz jar roasted red peppers, chopped (about 2 ¼ cup chopped)
3 ea. avocado, pitted and diced
2 ¼ cups diced tomatoes
6 T nonfat Greek yogurt
3 ea. jalapeno, sliced for garnish
Cilantro for garnish


  1. In a large skillet, heat oil over medium heat. Add garlic; sauté for 1 minute, stirring frequently. Add mushrooms, cumin, smoked paprika, black pepper and salt. Sauté for 12-15 minutes or until mushrooms are cooked down. Drain in a mesh sieve and set aside.
  2. Turn on broiler.
  3. Arrange tortilla chips on a baking sheet. Layer with mushrooms and cheese. Place under broiler and cook until cheese starts to melt (about 1 ½ – 2 minutes) Keep your eye on the broiler as cooking times may be different depending on your broiler, where your oven rack is positioned, etc.
  4. Remove from broiler and layer with red peppers, tomatoes and avocado. Garnish with jalapeño slices and cilantro. Serve immediately.

Mushroom Grazing Board with Mushroom Crostini

Recipe courtesy Mushroom Council

Ingredients for Mushroom Crostini

3 ea. small baguettes, cut in slices
6 T olive oil plus more for brushing
3 ea. shallots, thinly sliced
3 garlic clove, minced
24 oz button mushrooms, diced
Salt and pepper to taste
18 oz herbed goat cheese, room temperature

Ingredients for Mushroom Grazing Board

Mushroom Crostini
Marinated Mushrooms (recipe below)
Green olives
Sliced cucumber
Cherry tomatoes
Mozzarella pearls
Crackers, breadsticks, basil leaves and rosemary


  1. Preheat the oven to 350°F. Brush baguette slices with olive oil and place on a baking sheet. Toast for 5 minutes or until golden. Set aside.
  2. In a large skillet, heat olive oil at medium-high heat. Add shallot and cook for 2 minutes. Add garlic and cook for 30 seconds.
  3. Add mushrooms and cook, stirring occasionally, for 8-10 minutes until tender. Season with salt + pepper to taste. Set aside.
  4. Spread a tablespoon of goat cheese on each toasted baguette slice then top with a tablespoon of mushroom mixture.
  5. Choose your desired ingredients from the list above for the grazing board. Arrange on a platter or wood board. Serve and enjoy!

Ingredients for Marinated Mushrooms

Recipe courtesy Shaina of Food for My Family

1 lb crimini mushrooms or button mushrooms
2 T extra virgin olive oil
2 T white wine vinegar
1 ea. lemon, juiced and zested
1 clove garlic, minced
1 T fresh thyme
½ tsp sea salt
½ tsp crushed black peppercorns


  1. Rinse and remove the stems from the mushrooms. Bring a small pot of water to a boil, add the mushrooms and simmer for 2 minutes. Remove from the boiling water, drain and rinse with cold water. Set on a towel to dry.
  2. In a medium bowl, combine the extra virgin olive oil, white wine vinegar, lemon juice and zest, garlic, shallot, thyme, salt and pepper. Add in the mushrooms. Place in a sealed container in the refrigerator overnight.
  3. Serve with other antipasti or as suggested above.

White Bean Dip with Mushrooms

Recipe courtesy Mushroom Council

Yield: 12


6 T olive oil, plus extra for garnish
12 garlic cloves, minced
24 oz white button mushrooms, chopped fine
6 (15.5 oz) cans cannellini beans (white kidney beans), drained, but not rinsed
3 T chopped fresh chives
1 ½ tsp fine sea salt
¾ tsp ground black pepper
¾ tsp smoked paprika
6 T plain Greek yogurt
Chopped fresh parsley for garnish
Flaked sea salt for garnish


  1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the garlic, cook, stirring often, just until it turns golden, but not brown, about 1 minute. Turn off the heat and transfer half the garlic and oil to a food processor and leave the remaining in the skillet.
  2. Return the heat to medium-high. Add the mushrooms and cook until dark brown, 7 to 10 minutes. Remove the skillet from the heat.
  3. Add the beans, chives, salt, pepper, and paprika to the food processor. Pulse 8 to 10 times in short bursts until the beans are chopped, but thick and chunky. Remove the blade and stir in the yogurt.
  4. Transfer to a serving plate or shallow bowl. Top with the mushrooms. Drizzle with more olive oil. Then garnish with parsley and flaked sea salt before serving.



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