This round of the Mushroom Masters is over and the winner of the Portabella Playoffs, with a whopping 84% of the votes is Canada’s OhSheGlows’ Stuffed Portabella Pizza! Congratulations, Canada!
As if the World Cup in June wasn’t enough.
No really, it wasn’t.
Mushroom Masters, A Tournament of Taste
So we decided to hold our own set of global games, with all the same competitive spirit, display of raw talent and refined skill, but minus the hot soccer players (sorry about that, we were disappointed, too). We’ve invited 12 of the most talented foodbloggers from Australia, Canada and the US to compete in what we’re calling The Mushroom Masters, A Tournament of Taste (it may or may not be coincidence that September is National Mushroom Month, by the way).
Each week during the month of September, three different bloggers will create original recipes using that week’s featured mushroom variety. Throughout the competition you’ll be able to find the bloggers’ complete recipes on their respective country’s sites: Australian Mushroom Growers Association, Mushrooms Canada and The Mushroom Council (US) — but make sure to vote for your favorite recipe here on TasteSpotting.
This week, the Mushroom Masters kicks off with the Portabella Playoff. The competition will be stiff with Jules of Stone Soup representing Australia, Angela of Oh She Glows representing Canada and Sara of Sprouted Kitchen as the US competitor. Take a look at each recipe (the three recipes are presented in alphabetical order by country), gaze at the gorgeous photos, and vote for the recipe you like best!
Let the games begin!
Recipe from Australia: Roast Portabella Mushroom and Bread Salad
…from Jules Clancy of stonesoup in Australia:
“I love roasting mushrooms because I find it so simple, just pop them in the oven and about 25 minutes later you have the most divine smells. It’s also great because the mushroom flavour seems to be intensified by the heat of the oven.
Bread salads are a brilliant way to use up any not-so-fresh bread you may have hanging around. But they are equally delicious with fresh bread as well. Just make sure your bread is rustic and has a substantial texture like a good quality sourdough.
The beauty of this salad is that the wonderful buttery, juices from roasting the mushrooms mix in with the dressing and get soaked up by the bread so not one ounce of earthy mushroom flavour is lost.
Field mushrooms may be used instead of portabello. For a vegan version, replace the butter with additional extra virgin olive oil and add a generous handful of toasted pine nuts instead of the parmesan.”
Recipe from Canada: Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce
…from Angela of OhSheGlows:
“These ridiculously cute and mouth-watering Portabella pizzas taste so much like the real thing you won’t believe they are vegan, gluten-free, and good for you! Shhh, don’t tell my husband.”
Recipe from US: Balsamic Portabella Salad
…from Sara of Sprouted Kitchen:
“My intention for the salad was to make it a vegetarian version of a steakhouse salad. Since portabellos are often the ‘red meat’ alternative for vegetarians, I wanted to choose flavors that would sort of play off that. The mushrooms have such a deep, rich flavor, that gorgonzola cheese makes complete sense. It has a light dressing, as the cheese, mushrooms and caramelized onions take over, and would compete with any sort of strong dressing.
The recipe could easily be a main course, but would be a great starter for both vegetarians and omnivores alike!”
Vote below, and check back next week to see which country — Australia, Canada or the US — wins the Portabella Playoff!
Which Portabella Mushroom recipe is the BEST?
- USA: sproutedkitchen's Balsamic Portabella Salad (6% Votes)
- CAN: OhSheGlows' Stuffed Portabella Pizza (81% Votes)
- AUS: stonesoup's Roast Portabella Mushroom Salad (13% Votes)
Total Voters: ( )