For National Burger Month, we’re putting a twist on an American classic. Whether you’re looking to cut a few calories or stretch your dollar, blending mushrooms into your favorite protein is an easy way to create a sustainable and nutritious burger without sacrificing any of the flavor.
Now that you’ve got the basic recipe down, we want to see your creations! Hashtag #blenditarian on social to show us how you BYOB (blend your own burger).
Special thanks to Chez Uz for helping us cook up crepes for Mom this weekend. Rich and inviting, Mom won’t be able to resist the comfort that comes with each flavorful bite.
This recipe is inspired by a savory crepe recipe that we often enjoyed during my childhood. The original recipe is made with sliced mushrooms, broccoli, and canned mushroom soup–a rich and comforting dish. While my memory reminds me that it was a great recipe, I wanted this new version to be even better by using more mushrooms, and no broccoli or canned soup. Still rich in flavor, as well as inviting and comforting with each bite.
I doubled the amount of the mushrooms used in the original recipe by adding blended mushrooms with sliced mushrooms into the filling. Blending in mushrooms is one of my favorite ways to incorporate more flavor and moisture into dishes. For this recipe, I also decided not to use canned soup, and I made an easy Gruyere Béchamel sauce, which compliments mushrooms very well.
This recipe would be wonderful served during Mother’s Day brunch or as a light entree during dinner.
Recipe: Mushroom Crepes with Gruyere Béchamel Sauce
2 tablespoons olive oil
1/2 cup minced yellow onion
2 fresh garlic cloves finely minced
1 1/2 pounds cremini mushrooms
1 teaspoon dried thyme
4 cups packed spinach, washed and dried
1/4 cup salted butter
2 tablespoons all purpose flour
1 cup whole milk
1 cup shredded gruyere cheese
fresh cracked black pepper
8 crepes – your favorite recipe or they can be found pre-made at the grocery store
fresh thyme sprigs as garnish – optional
Place a large frying pan over medium-low heat and add the olive oil. Once slightly warmed add the yellow onion. Stir and cook until soft; about 3 minutes.
Add the garlic and dried thyme. Stir again. Lower heat to the lowest setting on your stove.
Place 3/4 of the mushrooms into a food processor and finely chop.
Slice the remaining 1/4 of the mushrooms.
Add the mushrooms to the onion/garlic mixture and cook, stirring often for 5 minutes over medium-low heat.
Add the spinach and cook just until wilted over medium-low heat. Remove from the heat and set aside.
Heat the oven to 425 degrees Fahrenheit.
Place the butter into a medium saucepan over low heat and melt.
Whisk in the flour, then slowly pour in the milk. Stir over medium-low heat until slightly thickened.
Add the cheese, continue whisking until melted. Season with salt and pepper. Remove from the heat and set aside.
Place a crepe into a baking dish and fill with some of the mushroom filling, roll up, and then repeat. You can place the crepes into individual baking dishes as I did in the video or a large baking dish.
Drizzle with some the Gruyere Béchamel sauce.
Optional: garnish with a sprig of fresh thyme.
Bake for 15 – 25 minutes until the sauce is bubbly and lightly golden.
The Better Burger Project is red hot and heating up the summer! Council Representative, Maneet Chauhan, spent the afternoon on-set at The View talking to Whoopie, Raven-Symone, Rosie and Nicolle about how to make a better burger this summer using a secret ingredient…
You could feel the excitement in the studio as all the audience members put on their “Better Burger Project” aprons. Soft whispers could be heard throughout the live audience; “oh this is going to be yummy,” “what is that amazing smell?” and “what is the Better Burger Project?” Little did they know celebrity chef Manueet Chauhan was on hand to answer their questions!
As The View ladies gathered around the table, Maneet took her seat next to Michelle Collins. Chatting quietly amongst themselves before going live, Raven leaned in to tell Maneet that she’s a huge fan and actually learned a lot about cooking from her. It’s amazing when a celebrity is star-struck by another celebrity! At that moment the lights brightened, the music started, and Whoopie welcomed Maneet, asking her to share the Better Burger Project’s mysterious secret ingredient… MUSHROOMS!
Of course we couldn’t let our audience members go home empty handed… Maneet graciously offered up food processors for all, encouraging them to try making a blended burger at home!
Brooke of Cheeky Kitchen adds a pop of flavor to your next holiday party with this delicious, bite-size Garlic-Bacon Mushrooms recipe.
You’ve had sausage-stuffed mushrooms and veggie stuffed mushrooms. Stuffing stuffed mushrooms and parmesan stuffed mushrooms. All delicious options, you may have thought (as I did) that I’d seen and tasted all there was to see and taste of stuffed mushrooms.
I was wrong. Like, so very wrong.
Because the best durned stuffed mushroom recipe ever has never been discovered…until now.
These Garlic-Bacon Mushroom Bites are so scrumptious, so savory, and so simply delicious that I nearly melted into a puddle of paprika-spiked butter, even as I slid that very combo into my happy mouth.
Never has a mushroom recipe been easier or more delicious than this here delight. Perfect for parties. Perfect for feeding a crowd of people you love. Perfect for adding some mushroom love to any table, this recipe is a must-make, must-try, will-crave dish that everyone will love.
Garlic-Bacon Mushroom Bites
24 large cremini mushrooms
1 stick butter, melted
1 (8 ounce) package cream cheese, softened
1 large egg
1 clove garlic, very finely chopped
4 thick slices peppered bacon, cooked and finely diced
2 teaspoons sweet paprika
¼ cup green onions, chopped
Preheat oven to 425 degrees. Pull the stems from each of the mushrooms.
Wash and gently dry with a clean paper towel.
Dip mushrooms in melted butter, then place mushrooms round-side up on a parchment-lined baking sheet (or in a large parchment-lined skillet or baking dish). Arrange the mushrooms so they’re not touching.
Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown.
Flip each mushroom so the bottom side is up.
In a stand mixer, beat together cream cheese, egg, garlic, and bacon. Beat until smooth.
Spoon into the center of each mushroom. Drizzle with butter and sprinkle with paprika.
Bake for an additional 10-12 minutes, or until the center mixture melts and begins to bubble lightly around the edges. Cool slightly before serving.
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