Bacon Double Cheeseburger Tart

Recipe courtesy of Angie Wright, Friday Is Cake Night.

This Bacon Double Cheeseburger Tart uses finely chopped Mushrooms added with ground beef to extend portions and add another serving of vegetables to dinner.

Ingredients:

2 squares puffed pastry thawed
1 medium onion
2 tbsp olive oil
salt and pepper
4 thick slices of bacon
8-10 mushrooms
1 lb lean ground beef
Pizza sauce
1 cup shredded mozzarella and cheddar blend cheese
Arugula to garnish

Directions:

1. Peel and slice the onion
2. In a large pan heat the olive oil over medium heat.
3. Add the onions to the oil, season with salt and pepper and cook until golden brown, about 20 minutes. Set the onions aside in a bowl.
4. Cook the bacon and dice into small pieces. Set aside
5. Clean the mushrooms and pulse in a food processor until finely chopped.
6. Add the mushrooms to the frying pan along with the ground beef. Cook until no longer pink.
7. Preheat the oven to 425 degrees.
8. Roll both squares of the puffed pastry into roughly 9×13 sizes
9. Top with pizza sauce, beef mixture, bacon and onions. Finish with the grated cheese and bake for 20-25 minutes.
10. Cool 5 minutes before slicing.
11. Garnish with Arugula.

Recipe courtesy of Lisa Bolton, Food Well Said.

Infused with Asian flavours, these Beef & Shiitake Pot Stickers are the perfect quick and healthy appetizer.

Ingredients:

4 oz shiitake mushrooms, stems removed, coarsely chopped
8 oz organic, grass fed lean ground beef
1 cup finely grated cabbage
3 gloves of garlic, grated
1 “thumb” of fresh ginger, grated
2 scallions, chopped (reserve about 3 inches of 2 stems for garnish)
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons soy sauce
1 teaspoon ground pepper
36 2-inch wonton wrappers
2 tablespoons vegetable oil
sesame seeds (for garnish)

Directions:

Add the first ten ingredients in a bowl (mushrooms through pepper) and mix thoroughly using your hands until everything is well combined.

Lay out the wrappers on counter top and fill a small finger bowl with lukewarm water. Scoop out 1 teaspoon (maybe 1 1/2 teaspoons but no more) and place just off centre of each wonton. With your fingers or the back of a spoon, flatten the mixture slightly. Using your finger, moisten the edges of half of a wrapper and fold the dough over to create a triangle. Press the edges down firmly to ensure they are sealed.

Add the vegetable oil to a large skillet and heat to med-high. In single layer batches, fry the wontons until golden brown and crisp (about 3 -4 minutes per side)

Serve immediately with side of soy or favourite Asian sauce.

Recipe courtesy of Christina Austin, Strawberries for Supper.

Italian Meatball Soup is easy enough for a weeknight meal that provides protein along with other essential nutrients.

Ingredients:

450 g lean ground beef
200 g cremini mushrooms, finely minced
¼ cup grated Parmesan
¼ tsp pepper
½ tsp salt
1 tsp Italian seasoning
2 tbsp olive oil
1 small onion, minced
1 clove garlic, minced
1 tbsp balsamic vinegar
pinch of salt and pepper
900 ml low sodium beef broth
540 ml can stewed tomatoes with Italian seasoning (or diced tomatoes)
2 cups fresh baby spinach

Directions:

Preheat the oven to 425 F.

To make the meatballs, start by finely mincing the mushrooms using a food processor with the blade attachment.

Combine the finely minced mushrooms with the ground beef, Parmesan, salt, pepper, and Italian seasoning.

Mince the onion and garlic, also using the food processor and add 1 tablespoon of that mixture to the meatball mixture.

Line a cookie sheet with foil and shape tablespoon and a half size meatballs with your hands or a cookie scoop and place them on the cookie sheet. Bake them in the oven for 20-25 minutes or until brown and release from the foil easily when you try to lift them off with a spatula.

While the meatballs cook in the oven, add the olive oil to a large saucepan over a medium heat and sautee the minced onion and garlic with a pinch of salt and pepper.

When that has softened, after about 4-5 minutes, add the balsamic vinegar, beef broth, and stewed tomatoes. Break the tomatoes up using the spoon so that they are bite-sized pieces.

Put the lid on the pot and let it simmer while the meatballs cook in the oven.

When the meatballs are cooked, transfer them to the pot and stir gently. Let them simmer together for 10 minutes.

Just before serving, add the two cups of fresh baby spinach. If you like, serve with some freshly grated Parmesan cheese.

Recipe courtesy of Charmian Christie, The Messy Baker.

Light enough to lead into a meal, filling enough to be the main attraction at lunch, this Beef and Mushroom Soup showcases classic Hungarian flavours.

Ingredients:

3 tablespoon butter
2 large onions, finely chopped
1/2 teaspoon salt
1 pound lean ground beef
12 ounces mushrooms, thinly sliced
2 tablespoons chopped fresh dill or 2 tsp dried dill
1 tablespoon fresh thyme or 1 tsp dried thyme
2 tablespoons paprika
1 teaspoon smoked paprika (optional)
1/4 tsp cayenne pepper
4 cups low-sodium or homemade beef or chicken stock
1 cup sour cream (plus more for garnish)
2 tablespoons fresh lemon juice

Garnish
sour cream
fresh ground black pepper

Directions:

In a large saucepan or Dutch oven, melt the butter gently over medium-low heat. Add the onions and salt, and cook for 10 minutes or until the onions are very soft.

Increase the heat to medium and add the beef. Cook 5 minutes stirring occasionally.

Add the mushrooms, dill, thyme, paprika(s) and cayenne, mixing to incorporate well. Cook for 7 to 10 minutes on medium-low or until the mushrooms have softened and the spices have infused their flavours.

Stir in the stock, then increase heat to bring the soup to the boil. Reduce the heat and simmer another 5 minutes.

Swirl in the sour cream and lemon juice. Taste, adding more salt if necessary.

Garnish with a dollop of sour cream and a grinding of fresh black pepper. Serve immediately.

Recipe courtesy of Carole Brown, The Yum Yum Factor.

These are usually served warm or room temperature as part of a mezes platter, with some tzatziki on the side.

Ingredients:

Keftedes:
350 g ground beef
100g button mushrooms
1 tbls red wine vinegar
1 small onion, minced or grated
2 cloves garlic, minced
1 large plum or roma tomato, seeded and finely chopped (just half and squeeze out the seeds)
1 small egg beaten
1/3 cup panko
1 tsp dried oregano
1 heaping tbls fresh parsley
1 heaping tbls fresh mint
1 tsp kosher salt
4 or 5 grinds freshly ground pepper
about 1/4 cup flour
Olive oil and vegetable oil for frying

*optional- about 1/4 cup ouzo

Tzatziki:
1/2 English cucumber, grated coarse
1cup Greek yogurt
2 cloves garlic , minced
1tbls olive oil
Juice of 1/2 lemon
1/2 tsp kosher salt

Directions:

For the Keftedes:
Grind the mushrooms in the food processor and remove to a big bowl along with the ground beef. Sprinkle the vinegar over the mixture and then add in the onion, garlic, tomato, herbs, bread crumbs, salt and pepper and egg and, using your hands, mix well until everything is combined. Put the mix in the fridge for at least 30 minutes to firm up.

*If you really hate the feeling of using your hands, you can mix it in a stand mixer with a dough hook on low for a minute.

Put the flour in a shallow bowl or dish.

*If you are using the ouzo, put it in a shallow bowl and dip one of your palms into it so you get a bit of ouzo on it and then pat your hands together before you roll out the meatballs. Do this every two or three meatballs.

Start rolling the meatballs, making them golf ball sized and sit them in the flour. Toss the meatballs around so that they are lightly coated and remove to plate or platter. If the meatball mixture feels damp, I just give it a light squeeze as I am forming the meatballs and it will release a bit of liquid as you do that, letting it drip through your fingers.

Heat a pan over med to med high heat and coat the bottom with a generous layer of 1/2 olive oil and 1/2 vegetable oil (canola works well). The oil should be about 1/2” deep. Without overcrowding the pan, start frying the meatballs. Get them nice and brown on all sides, leaving room in the pan to roll them around, for about 7 to 10 minutes. Remove from the pan and drain on paper towels. Do this in batches until they are all done.

Serve them warm or room temperature with Tzatziki.

Tzatziki:
Grate the cucumber on a coarse grater, put in a strainer or sieve, sprinkle a small pinch of kosher salt and let sit for at least 30 minutes and up to a couple of hours.

Mix the yogurt, garlic, olive oil, lemon juice, salt and the strained cucumber in a bowl. Before you add the cucumber, give it a good press to force out any remaining liquid ( I use a piece of paper towel to press it down). Keep in the fridge until you are ready to eat.

Recipe courtesy of Christina Austin, Strawberries for Supper.

They are so easy to put together and because you don’t have to brown the meatballs before baking them in the oven it cuts down on the mess and time. They are an excellent weeknight meal for this reason.

Ingredients:

Meatballs
450 g/ 1 lb extra lean ground beef
230 g/ 8 oz cremini mushrooms
1/3 cup basmati rice (uncooked)
¼ tsp garlic powder
½ tsp onion powder
½ tsp salt
pinch pepper
1 tbsp Worcestershire Sauce

Sauce
3 cups canned crushed tomatoes
½ cup low sodium beef broth
1 onion
1 clove garlic
½ tsp Herbes de Provence or Italian seasoning
pinch of salt and pepper
1 tbsp olive oil

Directions:

Preheat the oven to 400 F.

In a food processor with the blade attachment, add the mushrooms and pulse until they are smaller than a peppercorn.

In a medium bowl, mix the pureed mushrooms with the ground beef, rice, spices, salt, and Worcestershire Sauce with your hands or a metal spoon.

Set the meat and mushroom mixture aside and mince the onion and garlic in the food processor (no need to clean it out).

Heat the olive oil in a frying pan and sauté the minced onion and garlic over medium heat for 3-4 minutes.

Mix the sautéed onion and garlic with the crushed tomatoes, broth, dried herbs, and salt & pepper in a large glass measuring cup or a bowl. Stir well and then transfer half the liquid to a large casserole dish (such as a lasagna pan).

Scoop out and shape slightly heaped tablespoon-size meatballs and place them in the dish on top of the sauce. It is best to use a measuring spoon to scoop out the meatballs. Do not make them larger than this or the rice won’t cook properly.

Once all the meatballs are shaped and in the dish, pour the remaining sauce over top of them. Don’t worry if they are not completely covered in the sauce.

Use either the lid to the casserole dish or snugly fit a large piece of foil over the dish if it did not come with a lid.

Bake in the oven for 40-45 minutes at 400 F. You can take the foil (or lid) off when there is about 10-15 minutes left if you want the sauce to thicken slightly.

Recipe courtesy of Louisa Clements, Living Lou.

Yield: Makes 4

Ingredients:

4 bell peppers, tops and membrane and seeds removed
½ lb lean ground beef
4 oz white button mushrooms
½ white onion
¼ cup finely chopped parsley
2 cloves garlic
½ tsp dried basil
½ tsp salt
½ cup long grain rice
½ cup crushed tomatoes
2 tbsp hot sauce

Directions:

Preheat oven to 375.

In a food processor, process mushrooms, onion, parsley, garlic, basil and salt.

Mix mushroom mixture with ground beef, rice, crushed tomatoes and hot sauce. Stuff peppers with the beef and mushroom mixture. Cover peppers with the tops.

Cook for 35-35 minutes or until beef and rice is fully cooked.

Recipe courtesy of Louisa Clements, Living Lou.

Sliders are great for feeding a crowd and are especially kid friendly. These beef and mushroom sliders are a little on the spicy side, but you can definitely omit the red pepper flakes if you want to keep things on the mild side.

Yield: Makes 12

Ingredients:

4 oz white button mushrooms
1 clove garlic, minced
1 lb lean ground beef
1/3 cup bread crumbs
¼ cup chopped fresh parsley
1 egg
2 tbsp +1/4 cup barbecue sauce
½ tsp red pepper flakes (can omit)

Directions:

Preheat oven to 350F. Grease a baking sheet with olive oil.

In a food processor, process mushrooms and garlic.

In a large bowl, combine mushroom mixture with beef, bread crumbs, parsley, egg, 2 tbsp barbecue sauce and red pepper flakes. Using a standard ice cream scoop, scoop mixture into 12 even meatballs. Brush with remaining ¼ cup of barbecue sauce.

Bake in oven for 35-45 minutes or until fully cooked.

Recipe courtesy of Mardi Michels, Eat. Live. Travel. Write.

These dishes is a great “make ahead” meal – a layered tortilla pie – kind of like Mexican lasagna with corn tortillas in place of pasta. This version uses mushrooms and beef for the meat layer alternating with layers of beans, salsa and cheese. It’s definitely a meal in a slice.

Serves 6-8

Ingredients

For the meat:
3 tablespoons olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 lb lean ground beef
1 lb mushrooms (I used crimini and shiitake)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon red pepper flakes
salt, to taste

For the beans:
1 tablespoon olive oil
1 shallot, finely diced
1 clove garlic, minced
1 can red kidney beans, drained
1 can black beans, drained
1 teaspoon ground coriander
1 teaspoon ground cumin

To assemble:
1 ½ cups salsa
12 6-inch corn tortillas
200g shredded cheddar cheese
To serve:
Sour cream
Salsa
Avocado slices

Directions

Preheat the oven to 400˚F.

To cook the beef and mushrooms:
Place the mushrooms in a food processor fitted with a metal blade. Pulse until they are finely chopped.

Heat the olive oil in a heavy skillet over medium-high heat. Add the shallots and garlic and cook sauté until they start to soften but not brown. Add the mushrooms and sauté until they start to brown (at this point you might want to drain any excess liquid or you can lower the heat and continue to cook until the liquid is mostly cooked off). Add the beef, mix to combine well with the mushroom mixture and cook until the beef is browned.
Stir in the coriander, cumin and red pepper flakes and season with salt, to taste. Set aside.

To cook the beans:
In a separate skillet, heat the olive oil over medium-high heat and sauté the shallot and garlic until they just start to soften. Add the drained beans and cook over medium heat until they are soft enough to mash.
Stir in the cumin and coriander then use a potato masher or the back of a soup ladle to gently crush the beans. You can leave some whole so the texture is not completely smooth.

To assemble:
Cover the bottom of a deep round baking dish (9-inches/ 23cm in diameter with a capacity of 2L) with about ¼ cup of the salsa. Top with 2 corn tortillas – you will have to cut them to fit the shape of the dish so the bottom is completely covered. Top with about 1/3 of the beef and mushroom mixture, then ¼ cup of the salsa then scatter about ¼ of the cheese. Layer on 2 corn tortillas, cut to fit the dish, then top with 1/3 of the bean mixture, then ¼ cup salsa and more cheese. Continue to layer the tortillas, beef and beans until you have used up all the ingredients. Make sure the top of the pie is just salsa and cheese on a tortilla layer. Depending on the size of your dish, you will get 2-3 layers each of beef/ mushrooms and beans.

Bake for 20 minutes at 400˚F, then broil on high for 3-5 minutes until the cheese on top is golden brown and bubbling.

Serve slices with a dollop of sour cream and some extra salsa and fresh avocado slices.

Recipe courtesy of Mardi Michels, eat. live. travel. write.

Easy beef koftas made with mushrooms to help “extend” the mixture a little further and add an extra serve of veggies! Served with minted yoghurt and a beet “slaw”

Serves: 4 | Prep time: 25 mins | Cook time: 20 mins | Total time: 45 mins

Ingredients

200g mixed mushrooms
½ cup fresh cilantro
3 green onions
400g lean ground beef
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground mild paprika
Salt and freshly ground black pepper
1 egg
½ cup panko breadcrumbs

For the yoghurt:
1 cup plain Greek yoghurt
1 tablespoon fresh mint

For the “slaw”:
1 small carrot
1 small beet
½ cup grated cabbage
½ red onion
1 tablespoon olive oil
zest and juice of 1 lemon (you might not need all the juice)
8 pita bread pockets

Directions

Make the kofta:
Soak 8 bamboo skewers in water (completely immersed).

Directions:

Place the mushrooms in the bowl of a food processor fitted with a metal blade. Pulse until the mushrooms are finely chopped. Remove mushrooms from food processor and place in a large bowl. Place cilantro and green onions in the bowl of the food processor (no need to rinse it out). Process until finely chopped. Add the cilantro and green onion mixture to the mushrooms. Add the beef, ground coriander, cumin, paprika to the mushroom mixture. Now add the egg and breadcrumbs.

Mix with your hands until all ingredients are combined. Using your hands, take approximately 2 heaping tablespoons of the mixture and form a sausage-shape around a wooden skewer. Now place a second sausage-shape of the meat on the same skewer. The mixture will be a little softer to handle than straight ground beef but do your best! Repeat with remaining beef/ mushroom mixture until you have 8 skewers each with 2 sausage-shapes. Place on a platter, cover with plastic wrap and refrigerate.

Make the yoghurt:
Finely chop the fresh mint and stir into the yoghurt. Cover with plastic wrap and refrigerate.

Make the “slaw”:
Grate the carrot, beet, cabbage and red onion using a box grater. Combine with the lemon zest, olive oil and about ½ of the lemon juice. Cover with plastic wrap and refrigerate

To cook:
Pre-heat the BBQ to medium-high heat.
Grill the kofta skewers, turning occasionally, until cooked through (do not rely on touch for these – the mushrooms make them much softer than regular burger patties or similar – you will have to cut them open to see if they are done). Remove from the grill and let them rest as you organize all the other ingredients.

To assemble:
Split a pita pocket and place a spoon of the yoghurt in the bottom, then add 2 of the kofta, topped with some of the “slaw” and a dollop more yoghurt.
Enjoy!