Last week, we threw a farewell party for Julien to celebrate his ten years of dirty work with us!

As usual, our celebrations revolve around a communal potluck meal… Our potlucks are always a generous feast—everyone brings a dish, and we invariably end up eating too much.

Here is a picture of Julien and Amiya who had prepared a piñata for him!

This Saturday, lacking inspiration, I called on my favorite culinary assistant to help me.

I gave Robo-Cuistot the list of ingredients I had in the fridge and asked him for several suggestions.

The idea of ​​stuffed mushrooms was what spoke to me the most because I had just bought two beautiful trays of organic cremini mushrooms and some beef from the market that I wanted to share.

I decided to add onions, lots of garlic, and grated carrots to these stuffed mushrooms , and in less than an hour, I whipped up a starter that would delight my colleagues.

Here is the recipe if you want to try it at home ;-)

Mini mushrooms stuffed with minced meat and grated carrot

Ingredients

• 2 trays of organic cremini mushrooms (approximately 24-30 mushrooms)

• 1 lb (450 g) local ground beef

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 medium carrot, grated

• 1 teaspoon dried thyme

• Salt and pepper to taste

• 3 tablespoons of breadcrumbs

• 2 tablespoons sunflower oil or butter (for cooking)

• Optional: Parmesan or grated cheese for gratin

Preparation

1. Prepare the mushrooms

   • Clean the mushrooms with a damp cloth.

   • Carefully remove the stems from the mushrooms and chop them finely.

   • Reserve empty heads.

2. Cooking the stuffing

   • In a frying pan, heat the sunflower oil over medium heat.

   • Add the chopped onion and sauté until translucent (3-4 minutes).

   • Add the minced garlic, chopped mushroom stems, and grated carrot. Sauté for another 4-5 minutes, until the water from the vegetables has evaporated.

   • Add the ground beef, breaking it up well with a wooden spoon.

   • Season with salt, pepper and dried thyme.

   • Cook until the meat is well browned, about 7-8 minutes.

   • Remove from heat and stir in the breadcrumbs to absorb excess moisture. Mix well.

3. Stuff the mushrooms

   • Preheat oven to 180°C (350°F).

   • Place the mushroom caps on a baking sheet lined with parchment paper or lightly oiled.

   • Fill each mushroom cap with the stuffing, pressing down lightly.

4. Final cooking

   • If you like, sprinkle a little parmesan or grated cheese on each stuffed mushroom.

   • Bake for 20-25 minutes, until the mushrooms are tender and the stuffing is cooked through.

5. Service

   • Let stand for a few minutes before serving.

   • Perfect as an appetizer or to share at a potluck.

I was a little late as usual and served the mushrooms as an appetizer without any other accompaniments, but if you want to make a sauce to make the recipe even more succulent, here are some suggestions. ;-)

Ideas for sauces

1. Yogurt and herb sauce

• Plain yogurt

• Finely chopped chives or parsley

• Salt, pepper

• A dash of lemon juice or vinegar

   

  Mix everything together and serve chilled.

2. Spicy tomato sauce

• Tomato sauce (homemade or jarred)

• Sweet chili or smoked paprika

• Garlic

• Salt, pepper

   

  Heat gently before serving as a dip.

3. Honey Mustard Sauce

• Dijon Mustard

• Honey

• A little crème fraîche or yogurt to soften.

   

  Mixes well, balances sweet/salty.

4. Quick BBQ Sauce

• Ketchup

• A little vinegar (cider or balsamic)

• Paprika, garlic, pepper

   

  Mix over low heat to even out the flavors.

The genesis of this stuffed mushroom recipe is a great example of how Robo-Cuistot helps me improvise with the ingredients of the moment.

Don't hesitate to use it too; it's free on our website and has been specially designed to help you better enjoy the abundance and freshness of your organic baskets or your garden harvests.

No matter what your organic basket or garden brings you this week, there's always a meal story to write, from seed to table!

Enjoy your food !

Frederic