Beef Bourguignon

Try making this delicious Beef Bourguignon recipe for a French classic that is sure to get rave reviews. It’s easier than you think, and the results are worth every minute!

Try making this delicious Beef Bourguignon recipe for a French classic that is sure to get rave reviews. It's easier than you think, and the results are worth every minute!

Must Make Weeknight Favorite!

Salisbury Steak is one of our favorite comfort foods! Tender beef patties smothered in a rich onion and mushroom gravy, this one-pan Salisbury steak dish is super easy to make and loaded with flavor!

Salisbury Steak is one of our favorite comfort foods! Tender beef patties smothered in a rich onion and mushroom gravy, this one-pan Salisbury steak dish is super easy to make and loaded with flavor!

Vegetarian Meatloaf

This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of…

This vegetarian meatloaf is hearty and pleases even the most passionate meat eaters! This family favorite recipe with loads of 5 star reviews from readers. We’ve made it more times than we can count, and everyone always loves it.

Vegetarian Meatloaf

Every now and then you come across a recipe that is a cut above the rest – one that makes everything you’ve made before pale in comparison. We present: our vegetarian meatloaf recipe! 

This meatloaf is made entirely of nuts, rice, mushrooms, onions, herbs, and cheese. Somehow, it all melds into an appearance and texture just like a meatloaf—and it tastes amazing. As in, better than the meat version! It’s perfect for dinner parties, as a Thanksgiving main dish, or for Christmas dinner. My mom always requests this for family dinners, and she’s a huge meat lover—so that’s saying something.

The secrets to a meaty flavor and texture

This meatloaf is incredibly hearty, the perfect vegetarian recipe for meat lovers. My mom is a huge carnivore, and she absolutely adores this recipe! She even requests to make it every time that we come home for a visit. It’s kind of mind-boggling how tasty this vegetarian meatloaf turns out. You’d almost swear from the texture that it’s an actual meatloaf! Here are some of the secrets:

  1. Mushrooms: Once the meatloaf is cooked, you won’t know there are any mushrooms. But they are essential to the savory flavor and a chewy texture.
  2. Toasted nuts. Another secret is a mixture of cashews and walnuts that are toasted in the oven until golden and fragrant. Combined with the sautéed mushrooms, toasted nuts add a subtle meaty flavor to the dish and give this nut loaf some texture.
  3. Swiss cheese & cottage cheese: Swiss cheese brings a subtle meatiness and cottage cheese brings in the perfect texture complement.
Vegetarian Meatloaf

It’s not just us! Here are a few real reader comments who gave this recipe a 5 star rating:

  • “I had to tell you how fantastic this vegetarian meatloaf was! So flavorful and easy to make! Even my son, who loves his meat, loved it!” -Karin
  • “This Vegetarian Meatloaf is Freaking AWESOME!! Worth the time to chop everything up. Definitely will make it again.” -Nora

Recipe overview

This vegetarian meatloaf recipe requires a bit of time to make, but the end result is totally worth it! To make this veggie meatloaf, here are the basic steps (or go to the full recipe below):

  1. Cook the rice: Cook the brown rice. Doing this in advance cuts down on prep time.
  2. Toast the nuts: Toast walnuts and cashews in the oven until golden brown.
  3. Sauté the onion and mushrooms: Sauté the veggies with herbs and spices.
  4. Mix: Combine the rice, nuts, and mushroom mixture with parsley, cottage cheese, Swiss cheese, eggs, salt, and pepper.
  5. Bake: Butter a loaf pan, line the bottom with parchment paper and butter again. Pour in the mixture and bake about 1 hour at 375°F or until golden brown. Allow to cool about 20 minutes before slicing.

Storing leftovers

This vegetarian meatloaf stores very well as leftovers! Here’s what to do:

  • Refrigerate. Leftovers can be stored for a 2 to 3 days in the refrigerator.
  • Freeze. This vegetarian meatloaf freezes perfectly! Slice it into pieces and place it in a sealable container in the freezer. Reheat the meatloaf in a 375°F oven.

Sides to pair with meatloaf

If you’re entertaining and looking for dinner party recipes, this vegetarian meatloaf is a fantastic fit for a dinner party. Our family makes it often over the holidays, as a vegetarian Thanksgiving recipe or for Christmas dinner. It always pleases meat eaters: even my meat and potatoes grandparents!

A few side dishes that work well with meatloaf are mashed potatoes or mashed sweet potatoes, crispy Brussels sprouts, sauteed broccoli or broccolini, green beans almondine, roasted potatoes, or shaved Brussels sprout salad.

Dietary notes

This vegetarian meatloaf recipe is vegetarian and gluten free.

Frequently asked questions

Can I make this ahead of time?

Yes! You can either prepare it a day ahead and refrigerate before baking, or bake and freeze in slices. To reheat frozen slices, warm in a 375°F oven until heated through.

Can I substitute different cheeses?

Yes, many commenters have successfully used cheddar, mozzarella, or Gruyere instead of Swiss cheese. The cottage cheese is important for texture but can be replaced with Greek yogurt.

What if I’m allergic to nuts?

Unfortunately, the nuts are essential to this recipe’s texture and structure. There’s currently no tested nut-free version.

How finely should I chop the nuts?

Aim for a coarse chop, similar to the texture of panko breadcrumbs. Don’t grind them into a powder—some texture is good.

What mushrooms work best?

While the recipe calls for a mix of cremini and shiitake, many commenters have successfully used just cremini or button mushrooms. The mushrooms are essential to the recipe’s texture and flavor and can’t be omitted.

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Vegetarian Meatloaf (Fan Favorite!)

Vegetarian Meatloaf
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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 62 reviews

This vegetarian meatloaf is hearty and pleases even the most passionate of meat eaters! It’s a family favorite dinner party recipe.

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 8 to 10
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Ingredients

  • 1 ½ cups cooked brown rice 
  • 1 ½ cups walnuts
  • ½ cup cashews
  • 1 yellow onion
  • 3 cloves garlic
  • 3 ounces shiitake mushrooms
  • 3 ounces baby bella mushrooms (aka cremini)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons olive oil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 4 large eggs
  • 1 cup cottage cheese
  • 12 ounces Swiss cheese, grated
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. Prepare the brown rice using Stovetop Brown Rice or Instant Pot Brown Rice. (You’ll need ½ cup dry rice to yield 1 ½ cups cooked; or you cook 1 cup dry rice and save the leftovers.)
  2. Preheat oven to 375°F.
  3. Place 1 ½ cup walnuts and ½ cup cashews on a baking sheet and toast for 8-10 minutes, until lightly browned. Allow to cool.
  4. Meanwhile, finely chop 1 onion and mince 3 cloves garlic. Clean and finely chop the mushrooms. Finely chop the 2 tablespoons fresh parsley. When the nuts have cooled, finely chop them with a knife or in a food processor.
  5. In a large skillet, heat about 2 tablespoons olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, 1 teaspoon marjoram, 1 teaspoon thyme, and 1 teaspoon sage. Cook about 5 minutes, until the mushrooms are golden. Transfer to a large bowl.
  6. In a small bowl, lightly beat together 4 eggs.
  7. In the large bowl, combine the onion and mushroom mixture with the toasted walnuts and cashews, parsley, 1 ½ cups cooked rice, 1 cup cottage cheese, 12 ounces Swiss cheese, beaten eggs, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper.
  8. Butter a 9-inch loaf pan, line the bottom with parchment paper, and butter it again. Pour the mixture from the bowl into the pan.
  9. Bake 1 hour until golden brown. Let cool in pan for 20 minutes, then invert loaf and remove from pan. Slice into pieces and serve warm. Leftovers can be stored for a few day in the refrigerator or a few months in the freezer (cut into pieces). Reheat in a 375°F oven.

Notes

Adapted from Martha Stewart

Cozy Curry Noodle Soup (Thai-Inspired)

Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!
Bonus? It’s v…

Cozy Curry Noodle Soup (Thai-Inspired)

Cooler weather means one thing: cozy soups on repeat! Our new go-to is this Thai-inspired noodle soup with coconut milk, curry paste, veggies, and your choice of chicken or tofu. It’s creamy, gingery, spicy, nourishing, and SO satisfying!

Bonus? It’s versatile, working well with almost any veggies you have around! Simple methods. Big flavor. Let’s do this!

This EASY curry noodle soup starts with soaking rice noodles in boiling water until softened.

Cozy Curry Noodle Soup (Thai-Inspired) from Minimalist Baker →

Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They’re bite-sized and packed with a herby cream cheese filling.

The post Stuffed Mushrooms appeared first on Budget Bytes.

When I’m feeding skeptical meat-eaters vegetarian cuisine, mushrooms are one of my favorite magic tricks. Mushrooms are one of the few vegetarian ingredients that are included when chefs talk about umami. Umami is a savory, rich, “meaty” taste sensation that’s one of the five basic tastes, and these Stuffed Mushrooms are packed with it. I stuff button mushrooms with a herby cream cheese filling, which is made even more delicious thanks to the garlic, parmesan cheese, sun dried tomatoes, and crispy breadcrumbs. Everything comes together in one savory, bite-sized package. These make the best appetizer, game-day snack, or veggie side dish on a budget!

Side view of stuffed mushrooms on a wooden chopping board.

Ingredients

Here’s what you’ll need to make these cream cheese stuffed mushrooms:

  • Fresh Button Mushrooms: You can use any type of button mushroom you like! The filling is enough to fill 20 mushroom caps, which is approx 16 oz. of button mushrooms. Just note larger mushrooms will use more filling, so the total serving size will vary. 
  • Cream Cheese: Makes the filling creamy, tangy, and rich—just like the stuffed mushrooms you get at a restaurant. 
  • Yellow Onion & Garlic: These infuse the cream cheese filling with more flavor. 
  • Salted Butter: Sautes the onion, garlic, and rosemary and adds richness to the filling.
  • Italian Breadcrumbs: Like in my Tuscan white bean stuffed tomatoes recipe, breadcrumbs help bind the filling together and add texture. Plain panko breadcrumbs will also work if you don’t have Italian breadcrumbs on hand. 
  • Crushed Walnuts: Gives the filling a little crunch and texture.
  • Sun Dried Tomatoes in Oil: We had some left over from our pesto sun dried tomato grilled cheese recipe, and they add even more umami flavor to this dish. (They’re also one of my favorite ingredients for minimally processed meat substitutes!) I recommend getting the sun dried tomatoes in oil, as we use both the tomatoes and the oil. Alternatively, you could use olive oil and dehydrated sun dried tomatoes—I’ve included steps for rehydrating dried tomatoes in the recipe card notes below.
  • Shredded Parmesan: Adds a salty and slightly nutty flavor to the filling. 
  • Fresh Rosemary & Parsley: A sprig of rosemary and minced parsley add freshness, aroma, and even more flavor to the mushrooms.
  • Salt & Black Pepper: Enhances the other flavors and brings everything together.

A note on Button Mushrooms

Did you know white button mushrooms are the same mushroom as crimini? And the brown mushroom, as well as the portobello? The difference is simply their age; they are all “Agaricus bisporus“. The brown crimini and the large, brown portobello are more mature versions of the very same mushroom. White button mushrooms are almost always cheaper than baby Bella and portobello mushrooms, so use this knowledge to your advantage when you’re working on your food budget! ($2.18 for “baby bella” mushrooms vs. $1.98 for “white button mushrooms” when I checked earlier this week!)

Recipe Tips and Suggestions

  • I clean my mushrooms using a dry towel to gently wipe off any dirt or debris. If your mushrooms are particularly dirty, you can also wipe them with a damp (not soaking wet) cloth or a mushroom brush. Avoid submerging mushrooms in water as they’re extremely porous and will absorb liquid, making them soggy when cooked! This is one of the reasons why they are so great for marinating!
  • You could make this stuffed mushrooms recipe an omnivore’s delight by using ground Italian sausage instead of sun dried tomatoes or by adding some chopped bacon to the filling.
  • Vegan? No problem! You can easily substitute dairy-free cream cheese and cheese in this recipe to make these stuffed mushrooms completely plant-based.
  • For a make-ahead option, prepare the filling and mushroom caps, stuff, cover, and refrigerate. When ready to bake, continue with the recipe as directed. I’d use the pre-prepared ingredients within 2 days of refrigeration.
  • Don’t throw out the mushroom stems! Instead, use them in homemade mushroom soup, mushroom rice, mushroom herb gravy, or make an easy vegetable stir fry. They can also be added to stocks and broths for extra flavor.

What Goes with Stuffed Mushrooms?

I’d serve these mushrooms with other finger foods like bruschetta, baked zucchini fries, and mini broccoli cheddar quiches for a fun appetizer spread! You could also enjoy them as a side dish with anything you like, such as sweet corn risotto, grilled salmon, chicken Parmesan, or pasta dishes like our orzo pasta salad.

However, I also love these mushrooms as a veggie-packed main dish! Try them with a side of rice (arroz verde would be amazing) or served over creamy polenta or mashed potatoes—so satisfying and tasty!

Storage Instructions

Once baked, you can keep these vegetarian stuffed mushrooms in the fridge for 3-4 days. Let them cool completely before storing them in an airtight container. Reheat them in the oven before serving.

Overhead view of stuffed mushrooms on a wooden chopping board.
Side view of stuffed mushrooms on a wooden chopping board.
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Stuffed Mushrooms

This Stuffed Mushrooms recipe is the best appetizer or veggie side dish! They're bite-sized and packed with a herby cream cheese filling.
Course Appetizer, Side Dish
Cuisine American
Total Cost ($11.58 recipe / $1.93 serving)
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings (20 mushroom caps, 3-4 caps per person)
Calories 286kcal

Ingredients

  • 2 Tbsp salted butter $0.26
  • ½ yellow onion, diced small $0.47
  • 1 sprig rosemary $0.29
  • 3 garlic cloves, minced $0.09
  • 1 tsp parsley, minced (reserve a pinch for garnishing) $0.05
  • 2 Tbsp crushed walnuts $0.42
  • 1 8 oz package of cream cheese $1.83
  • ½ tsp salt $0.01
  • ½ tsp freshly cracked black pepper $0.08
  • ½ cup Italian breadcrumbs (or plain panko) $0.93
  • cup shredded Parmesan $2.21
  • 3 Tbsp sun dried tomatoes in oil, minced + 1 Tbsp oil, reserved* $0.96
  • 16 oz fresh button mushrooms $3.98

Instructions

  • In a medium size skillet, melt butter and sauté diced onion with rosemary sprig over medium heat until soft and translucent, about 4 minutes.
  • Add garlic and cook until fragrant, about 2 minutes.
  • Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of fresh minced parsley (reserve a pinch for garnishing), walnuts, cream cheese, salt and pepper.
  • Pulse in food processor until combined but still chunky
  • Fold in breadcrumbs, Parmesan cheese, and minced sun dried tomatoes.
  • Clean mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.
  • Drizzle with reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*
  • Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes
  • When done, simply garnish with the reserved minced parsley and a crank of salt and pepper on top! Enjoy.

See how we calculate recipe costs here.

Notes

*If you did not buy the kind of sun dried tomatoes that are stored in oil, you can rehydrate dehydrated sun dried tomatoes by soaking them in water on your countertop until they are soft and pliable. You can also soak them in olive oil until the same consistency is achieved! If you do not have sun dried tomato oil to drizzle on top, regular olive oil will do just fine.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Sodium: 589mg | Fiber: 2g
A hand taking a stuffed mushroom from a wooden chopping board.

how to make Stuffed Mushrooms – step by step photos

Diced onion and a sprig of rosemary sauteing in a skillet.

In a medium size skillet, melt 2 Tbsp salted butter and sauté ½ a diced yellow onion with 1 rosemary sprig over medium heat until soft and translucent, about 4 minutes.

Minced garlic added to diced onion and rosemary in a skillet.

Add 3 minced garlic cloves and cook until fragrant, about 2 minutes.

Cooked onions, with chopped walnuts, cream cheese, and parsley in a food processor.

Remove the rosemary leaves from the sprig and discard the stem. Add the rosemary leaves, cooked onions, garlic, and butter from the pan to a food processor on top of 1 tsp fresh minced parsley (reserve a pinch for garnishing), 2 Tbsp crushed walnuts, 1 8oz package of cream cheese, ½ tsp salt, and ½ tsp pepper.

Pulse in food processor until combined but still chunky.

Stuffed mushroom filling with parmesan, sun dried tomatoes and breadcrumbs in a mixing bowl.

Fold in ½ cup breadcrumbs, ⅓ cup shredded Parmesan, and 3 Tbsp minced sun dried tomatoes.

Mushroom caps on a baking sheet with a spoon scooping out the insides for stuffing.

Clean 16 oz of fresh button mushrooms with a dry towel to remove any dirt. Remove stems and use a spoon to scoop out the gills of the mushrooms. Discard the gills and stuff mushrooms gently with a spoon so they are overflowing.

Stuffed mushrooms on a baking sheet with a spoon drizzling oil over.

Drizzle with 1 Tbsp reserved sun dried tomato oil and rub the bottom of each mushroom in any oil that is leftover or has dripped onto your baking sheet.*

Freshly baked stuffed mushrooms on a baking sheet.

Bake the mushrooms in 400 degree oven on a lightly greased, parchment-lined baking sheet for 15 minutes. When done, simply garnish with the reserved pinch of minced parsley and a crank of salt and pepper on top! Enjoy.

Side view of stuffed mushrooms on a wooden chopping board.

I love serving these easy stuffed mushrooms at parties and gatherings. They’re quick to prepare, budget-friendly, and always disappear quickly!

The post Stuffed Mushrooms appeared first on Budget Bytes.

Philly Cheesesteak Recipe

This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!

The post Philly Cheesesteak Recipe appeared first on Budget Bytes.

Philly cheesesteaks are one of my favorite comfort foods. I usually don’t purchase steak often because of the cost, but was recently surprised to find thinly sliced pre-packaged steak at my local grocery store for a very reasonable price. So of course I had to give it a try! I added sautéed bell peppers, onions and mushrooms to bulk up the sandwiches, melted provolone cheese on top, and placed it all inside a big hoagie roll. These were so good and very filling. Five large Philly cheesesteak sandwiches for just a little over $3 a sandwich…I’ll take that all day long!

Overhead view of four philly cheesesteaks on parchment paper with fries and pickles on the side.

Growing up, whenever we ate at the food court in the mall, my #1 favorite place to eat was the Philly cheesesteak restaurant. I would skip over the pizza and burgers and go straight for those cheesy, tender, steak sandwiches. So today I’m excited to recreate and put my own spin on an American classic for a party of 5 on a budget!!😉

What are Philly Cheesesteaks?

Philly Cheesesteaks are sandwiches made with thinly sliced steak and cheese and served on a long hoagie roll. Although its origins are sometimes debated, the Philly Cheesesteak is mostly known for being created in Philadelphia, Pennsylvania in the early 1900’s. Common variations throughout the years have included sautéed onions, bell peppers, and mushrooms. Regardless of how you like to eat your cheesesteak, this popular recipe has been well-loved by many!

Ingredients Needed

Here’s everything you need to make this easy Philly Cheesesteak recipe:

  • Steak: To keep things budget-friendly and to save on time, we used thinly pre-shaved beef steak. You can usually find it in the ground meat section of your grocery store. I did notice and test a couple different types of shaved beef, so I’ll go into more details below.
  • Mushrooms: Sliced baby bella mushrooms are included to add more flavor to the cheesesteaks and to bulk up the servings.
  • Peppers and Onion: Sautéed bell peppers and onion add lots of great flavor and texture to this cheesesteak recipe.
  • Cheese: Provolone cheese is my favorite with cheesesteaks, but you can substitute with white American, Swiss or even Cheez Whiz if you’re really going for that classic Philly cheesesteak taste!
  • Rolls: Hoagie rolls are traditional and a perfect vessel for holding all of that cheesesteak goodness. You can find them packaged in the bread aisle, but if you want to splurge a little, try getting the fresh hoagies in the bakery section.
  • Seasoning: A mix of salt, pepper, garlic powder, and Worcestershire sauce is used to season the beef and vegetables. The Worcestershire sauce is my secret ingredient and adds so much flavor, so I wouldn’t skip it!

Let’s Talk Steak!

A lot of Philly cheesesteak recipes use ribeye or sirloin as their meat of choice, but both of those can be quite pricey. It also takes a little extra time to thinly slice all of that meat. But if you didn’t already know, you can actually find pre-packed thinly sliced steak in the meat section of the grocery store. 

During testing I tried two different types – one that’s listed as “Beef shaved steak” and another that’s listed as “Ribeye shaved steak.” The ribeye shaved steak was a much better quality and tasted a lot better than just the “beef shaved steak. The ribeye shaved steak is a little more expensive than just the beef shaved steak, but feel free to use either one based on your budget.

These shaved steak packages primarily come in 12-14oz. sizes, which is only enough to make roughly 3-4 large sandwiches. This is why the mushrooms, peppers and onions are added in this recipe to help bulk up the servings.

Recipe Tips and Variations

  • This recipe makes 5 huge sandwiches, but you can cut each of these in half to make 10 servings if you’re trying to serve them at a tailgate party or potluck!
  • Not a mushroom fan? No worries, I really only added them to bulk up the filling and stretch the servings to five. But you can totally leave them off and just include the sautéed peppers and onions. You may only be able to make four large sandwiches without the mushrooms.
  • You can add more cheese to your sandwiches if you really want to make them extra cheesy. I used enough cheese to cover most of the cheesesteak in the skillet, but feel free to add 1-3 more slices over the top of the skillet or on each individual sandwich.

Serving Suggestions

We paired these Philly cheesesteaks with some quick air fryer french fries, but you can also serve them with our popular oven baked steak fries or make a quick batch of air fryer sweet potato fries

As for toppings, you can certainly keep it simple and leave it as is with just the peppers, onions and mushrooms. Or try adding some shredded lettuce, tomato, pickled jalapeños, or even slow-cooked caramelized onions would taste really good!!

Side close up view of a philly cheesesteak on parchment paper.
Overhead view of philly cheesesteak sandwiches on parchment paper with fries on the side.
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Philly Cheesesteak Recipe

This easy Philly Cheesesteak recipe is made with tender, thinly sliced beef, sautéed peppers, onions and mushrooms and gooey, melted cheese on a toasted hoagie roll!
Course Dinner, Lunch
Cuisine American
Total Cost $16.27 recipe / $3.25 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 (1 sandwich each)
Calories 535kcal

Ingredients

  • 8 oz. baby bella mushrooms, sliced $2.69
  • 1 green bell pepper $0.89
  • 1 yellow onion $0.42
  • 4 Tbsp butter, divided $0.53
  • 2 Tbsp cooking oil, divided $0.08
  • 12-14 oz. shaved beef steak $6.00
  • 3/4 tsp salt $0.03
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp freshly cracked black pepper $0.02
  • 2 tsp Worcestershire sauce $0.10
  • 5 hoagie rolls $3.82
  • 6 slices provolone $1.64

Instructions

  • Start by prepping the vegetables. Slice the green bell pepper, onion, and mushrooms.
  • Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.
  • Next add in the sliced onions and bell pepper to the skillet. Stir and cook for another 3 minutes or until the veggies have softened. Remove all the vegetables from the skillet to a separate plate and set aside.
  • In the same skillet add 1 Tbsp butter and 1 Tbsp cooking oil. Add the shaved beef steak to the skillet and cook until browned and cooked through.
  • Now add the sautéed peppers, onions, and mushrooms back to the skillet with the steak, then add in the salt, garlic powder, black pepper, and worcestershire sauce. Stir and cook for 1-2 minute to allow the vegetables to heat back up.
  • Spread the provolone cheese slices on top of the beef and vegetables in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.
  • While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set the rolls to the side.
  • Fill each hoagie roll evenly with the steak and cheese mixture. Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1sandwich | Calories: 535kcal | Carbohydrates: 39g | Protein: 29g | Fat: 30g | Sodium: 920mg | Fiber: 2g
Overhead view of philly cheesesteaks on parchment paper with a hand picking one up.

How to Make Philly Cheesesteaks – Step by Step Photos

Peppers, onion and sliced mushrooms on a cutting board.

Start by prepping the vegetables. Slice 1 green bell pepper, 1 onion, and 8 oz. baby bella mushrooms.

Mushrooms added to skillet.

Heat a large skillet over medium heat and add 1 Tbsp of butter and 1 Tbsp cooking oil. Once the skillet is hot add in the sliced mushrooms. Stir and cook for 2-3 minutes or until the mushrooms start to soften.

Peppers and Onions added to skillet

Next add in the sliced onions and bell pepper. Stir and cook for another 3 minutes or until the peppers and onions have softened. Remove all the vegetables from the skillet to a separate plate and set aside.

Shaved beef added to skillet

In the same skillet add another 1 Tbsp butter and 1 Tbsp cooking oil. Add 12-14oz. of shaved beef steak to the skillet and cook until browned and cooked through.

Peppers and onions added to cooked beef in the skillet.

Now add the sautéed peppers, onions, and mushrooms back to the skillet with the cooked steak along with 3/4 tsp salt, 1/2 tsp garlic powder, 1/2 tsp freshly cracked black pepper, and 2 tsp Worcestershire sauce. Stir and cook for 1-2 minutes to allow the vegetables to heat back up.

Provolone cheese added on top of cooked cheesesteak in skillet.

Spread 6 slices of provolone cheese on top of the steak in the skillet. Turn the heat off. Allow the residual heat to melt the cheese.

Toasted hoagie rolls

While the steak is cooking or while the cheese is melting, go ahead and toast the hoagie rolls. Preheat the oven to 350°F. Place 5 rolls on a baking sheet, spread the remaining 2 Tbsp of softened butter inside the hoagie rolls, and toast in the oven for a few minutes until golden brown. Make sure to keep an eye on them. Once toasted, remove the sheet pan from the oven and set aside.

Finished philly cheesesteak sandwiches.

Now all that’s left to do is fill each hoagie roll evenly with the steak and cheese mixture. You can also spread some mayo on the inside of each roll if you prefer.

One Philly cheesesteak on a white plate with fries, ketchup, and a pickle on the side.

Serve these Philly cheesesteaks with your favorite spreads and toppings like mayo, shredded lettuce, tomato, or sliced jalapeños. And of course you have to have some crispy fries or chips on the side. Yum!! Tell me, what’s your favorite Philly cheesesteak toppings?

The post Philly Cheesesteak Recipe appeared first on Budget Bytes.

Easy Pork Chops with Mushrooms Sautéed in Bourbon

Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy…

The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.

Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!

Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Elevate Your Pork Chop Game with This Irresistible Recipe

While sifting through Mom’s recipe files one afternoon, I stumbled upon a fabulous mushroom sauce – a delightful blend of sautéed mushrooms with garlic, butter, and a splash of Jack Daniels (her go-to winter drink), finished with crispy bacon, Worcestershire sauce, parsley, and thyme. The rich, earthy notes of these bourbon-soaked mushrooms seemed like the perfect complement to grilled tender pork chops – and I wasn’t wrong!

Why This Easy Pork Chop Recipe Works

  • Classic pairing. Mushrooms and pork are an ideal combination, offering a balanced blend of savory flavors and textures.
  • Bold flavor. When infused with the caramelized notes of bourbon, the sauteed mushrooms take on a depth of flavor that elevates the entire dish to new heights.
  • Quick cooking. Boneless pork chops cook faster and tend to be leaner, making them a convenient, healthier choice for a speedy dinner.
  • Versatile. These pork chops can be cooked on a grill, in sous vide, or pan-seared to perfection (directions for all 3 methods included!). And, you can substitute apple juice or apple cider for the bourbon for a non-alcohol version.
  • No cream or canned soup. Unlike many pork and mushroom recipes that rely on cream or canned soup, Mom’s sauce is cleaner, fresher, and brimming with rich mushroom flavor.
  • Quick and easy. With just one pan for the sauce and no marinating required, this dish is quick and easy to prepare with pantry ingredients. Even the pork chop seasoning calls for only 4 ingredients!

Ingredients Needed for This Pork Chops With Mushrooms Recipe

Here’s all you need to create this impressive and easy pork chop recipe (details, including quantities, are provided in the recipe card below): 

Mushroom Bourbon Sauce

  • Butter
  • Bacon
  • Garlic
  • Button or cremini (baby bella) mushrooms 
  • Bourbon (preferably Jack Daniels) 
  • Chicken broth or chicken stock 
  • Worcestershire sauce 
  • Fresh parsley 
  • Fresh thyme leaves 
  • Kosher or sea salt
  • Fresh ground black pepper

Grilled Pork Chops

  • Boneless pork loin chops 
  • Extra virgin olive oil
  • Garlic powder
  • Onion powder
  • Paprika
  • Dried parsley
  • Vegetable, canola, or other high smoke point oil
Close up of pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

How to Make Grilled Pork Chops with Mushrooms

Here’s a step-by-step description of how to make mom’s mushroom bourbon sauce and then how to grill the pork chops:

Mushroom Bourbon Sauce

  1. Cook bacon.
    In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out). 
  2. Sauté garlic and mushrooms; add bourbon.
    Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes). 
  3. Add remaining ingredients.
    Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy (see photo below) – around 3 to 4 minutes. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).
Overhead of mushroom sauce in saute pan, showing what the gravy portion should look like

 Grilled Boneless Pork Chops

  1. Prep grill.
    Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on high. When hot, bank the coals to one side of the grill or turn off one burner on a gas grill. 
  2. Season chops. 
    Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper. 
  3. Grill chops on one side.
    Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared. 
  4. Flip chops and finish cooking.
    Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees. 
  5. Rest; serve.
    Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Variations: How to Sear Pork Chops on the Stove Top or Cook in a Sous Vide

Here are two alternative methods for easily cooking boneless pork chops – one on the stove top, the other in a sous vide:

A. How to Sear Pork Chops

  1. Season chops.
    Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper. 
  2. Heat skillet.
    Place a large, heavy-bottom skillet, preferably cast iron, over medium-high heat. Add vegetable canola, or other high smoke point oil to the pan (enough to coat the bottom) and heat until hot and shimmering but not smoking
  3. Sear chops on one side.
    Place the chops in one layer and not touching in the hot pan. Cook, without moving, for about 3 to 4 minutes or until a golden brown crust forms on the bottom.  
  4. Flip chops and finish cooking.
    Turn chops over and sear the other side for 3 minutes. Check the internal temperature with an instant-read thermometer inserted in the thickest portion. If it reaches 145 degrees, the chops are done. If not, reduce heat to medium and continue cooking for another 1 to 2 minutes.
  5. Rest; serve.
    Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

B. How to Sous Vide Pork Chops

I have an entire post devoted to Mastering the Art of Sous Vide Boneless Pork Chops. Follow those directions, using the seasoning recommended in this post.

Pork Chop Cooking Tips

Here are my tips for ensuring your chops come out perfectly tender and moist:

  1. Choose thicker chops. Boneless pork loin chops can dry out quickly, so select thicker ones (around 1 to 1 1/2 inches) to help retain moisture during cooking.
  2. Bring meat to room temperature. Let the chops sit at room temperature for 20 to 30 minutes before cooking. This ensures even cooking and helps prevent the exterior from overcooking before the interior is done.
  3. Pat dry. Pat the chops dry with paper towel before seasoning to ensure a nice crust.
  4. Season generously. Since boneless chops have less fat and can be leaner, be sure to season them well with salt, pepper, and other spices. 
  5. Monitor doneness closely. Boneless pork loin chops can overcook quickly! Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat. Remove from heat when it reached 145 degrees.
  6. Rest chops before serving. Let the cooked chops rest off heat for 10 minutes to allow the juices to redistribute, resulting in a more tender and juicy meat.

Variations in Seasoning the Pork Chops

While I love this recipe as is, it is also very flexible and you can modify the pork chop seasoning to fit your tastes. You can spice it up a bit and use my Spicy Pork Chop Rub. I’ve also made this recipe using prepared meat spice rubs, including Wash Park Garlic Pepper Seasoning from Savory Spice.

Side Dishes For Pork Chops With Mushrooms

Here are few suggested sides to serve with these quick pork chops:

Make Ahead and Storage Instructions

You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stovetop over medium-low heat before serving. I don’t recommend making the chops ahead.

Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Pork Chops With Mushrooms Recipe FAQs

How do you keep boneless pork chops from drying out on the grill?

To prevent grilled chops from drying out: 1) Use a thicker cut, about 1 to 1 1/2 inches. 2) Per my directions above, sear both sides of the pork chops over high heat for 2 to 3 minutes, then move them to indirect/low heat to finish cooking. 3) Monitor doneness closely. Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat and remove from heat when it reaches 145 degrees.

Can I use bone-in pork chops for this recipe?

Yes you can use bone-in chops, just keep in mind the cooking time will be longer.

Why use bourbon in cooking?

Bourbon adds a rich, caramelized flavor, enhancing the depth of savory ingredients like mushrooms. The alcohol also helps release the flavors of other ingredients, intensifying the overall taste of the dish. As it cooks, the alcohol evaporates, leaving behind the warm, smoky notes that make the dish unique.

Can I make this recipe without alcohol?  

Yes, you can substitute the bourbon with an equal amount of apple cider, apple juice, or more chicken broth. While the flavor will differ, these alternatives still add a pleasant depth to the dish.

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Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Pork Chops With Mushrooms Sautéed in Bourbon

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Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in under 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!

  • Prep Time: 10 minutes
  • Pork Resting Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Ingredients

See Note below for gluten free.

Mushroom Bourbon Sauce

  • 4 tablespoons butter
  • 2 slices bacon
  • 1 teaspoon chopped garlic
  • 1/2 pound button or cremini (Baby Bella) mushrooms, sliced
  • 1/2 cup bourbon (preferably Jack Daniels)
  • 1/2 cup chicken broth
  • 6 tablespoons Worcestershire sauce
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh thyme leaves
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Grilled Pork Chops

  • 4 (1-inch thick) boneless pork loin chops
  • Extra virgin olive oil
  • Garlic powder
  • Onion powder
  • Paprika
  • Dried parsley
  • Vegetable, canola, or other high smoke point oil (for the grill)

Instructions

Mushroom Bourbon Sauce

  1. In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out).
  2. Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft.
  3. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes).
  4. Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy – around 3 to 4 minutes.
  5. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).

Grilled Boneless Pork Chops

  1. When grill is hot, bank the coals to one side of the grill or turn off one burner on a gas grill.
  2. Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it. Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
  3. Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared.
  4. Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
  5. Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Notes

Gluten free: Use Gluten-free Worcestershire sauce and chicken broth.

Make ahead: You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stove top over medium-low heat before serving. I don’t recommend making the chops ahead.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: quick and easy
  • Method: Grill and Saute
  • Cuisine: American

Note: This recipe was originally published on this site in 2016, then significantly updated in 2024.

The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.

The Best Black Bean Beet Burgers

These Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!

The post The Best Black Bean Beet Burgers appeared first on Sweet Simple Vegan.

These Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient-dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!

A flavor-packed, nutrient dense and protein-rich veggie burger that is the perfect dish to serve at a summer party. It is easy to make and can be prepared ahead of time and frozen for an easy meal! #summer #grilling #veganburger #beet #mushroom #veganprotein #entree #lunch #dinner #makeahead #frozen #mealprep #blackbeanburger #sweetsimplevegan

It’s amazing how many different ways there are to make homemade veggie burgers. We’ve made Chickpea BurgersMushroom BurgersGrillable Veggie BurgersWhite Bean Burgers, and these Filipino-Inspired Adobo Burgers and Stuffed Vegan Jalapeño Popper Burgers that are as delicious as it gets! We even have the cutest little Veggie Sliders with a Homemade Mustard Cheese Sauce.

But today we wanted to put a spin on one of our most popular recipes: Homemade Black Bean Burgers. In addition to black beans, these veggie burgers are loaded with fresh beets. In addition to adding moisture that helps to keep the patties soft and tender, the color adds a vibrancy to the patties that makes them more “meaty” in appearance! So in addition to being a good source of fiber and nutritional punch, this black bean beet burger recipe is guaranteed to become one of your favorite veggie burger recipes! 

A flavor-packed, nutrient dense and protein-rich veggie burger that is the perfect dish to serve at a summer party. It is easy to make and can be prepared ahead of time and frozen for an easy meal! #summer #grilling #veganburger #beet #mushroom #veganprotein #entree #lunch #dinner #makeahead #frozen #mealprep #blackbeanburger #sweetsimplevegan

Ingredients You’ll Need 

  • Beet: For the most “meaty” appearance, we recommend using classic red beets instead of golden beets to make these burgers. You’ll need about 1 medium-sized beet or the equivalent of 3/4 cup shredded beets.   
  • Rolled oats: Acts as the binder that helps to keep the patties together. We recommend using rolled oats for the best texture, but oat flour will work in a pinch.
  • Walnuts: Adds plant-based fat and a great texture to the patties. 
  • Red onion: Adds a mild onion flavor that balances the richer flavors and makes the patties extra moist and flavorful. 
  • Mushrooms: We recommend any brown mushroom variety for the best umami flavor, but white mushrooms will do in a pinch. 
  • Black beans: You’ll need a can of black beans that have been thoroughly rinsed and drained. If the black beans are too wet, it may lead to mushy burgers, so pat dry as needed.
  • Tahini: To keep these vegan burger patties oil-free, we opted for tahini instead of olive oil for added richness and moisture and to help bind the patties together.
  • Ground flaxseeds: Also serves as a binding ingredient, acting as an egg substitute. Make sure to use ground flaxseeds! 
  • Fresh parsley: Adds a bright, peppery flavor that adds a burst of freshness to the patties. Cilantro is a good substitute. 
  • Spices: Nutritional yeast, minced garlic, smoked paprika, Italian seasoning, salt, and black pepper season this black bean burger recipe to perfection.

Equipment Needed

How to Make Black Bean Beet Burgers

  1. Roast the beet. Preheat the oven to 400°F and remove the greens from the beet if present. Wash the beet thoroughly, then wrap tightly in aluminum foil. Place in the oven directly on the oven rack. Make sure the opening of the foil is facing up so the beet juice doesn’t drip! Roast for 50 to 60 minutes or until the beet is easily pierced with a fork, about 50 to 60 minutes. Carefully set aside to cool.
  2. Shred the beet. Once the beet is cool enough to handle, shred the beet using a box grater or food processor fitted with the shredding disc. For this recipe, you’ll need about 3/4 cup of shredded beet, so if you have any extra, set it aside for future use. 
  3. Grind the oats and walnuts. ​Place the oats and walnuts together in a large cup food processor. Pulse until they are ground into a fine crumb. 
  4. Make the burger patty mixture. ​Add the remaining burger ingredients to the food processor, including the shredded beets, and pulse until well combined. You want the texture to be chunky so the burger has a good texture; if it is too processed, the beet burgers may be mushy after baking. You’ll know it’s ready when the mixture holds together when you pinch it together between your thumb and index finger. If the mixture is too wet, add more rolled oats. If it is too dry, add water, 1 tablespoon at a time. 
  5. Refrigerate for 30 minutes. Transfer the burger mixture to a large bowl and tightly cover with plastic wrap, foil, or reusable wrap. Set in the refrigerator for at least 30 minutes. This will help it firm up and make the patties much easier to form. 

Baking instructions

  1. Preheat the oven. While the burger mix sets, preheat the oven to 375°F and line a baking sheet with parchment paper or a reusable silicone mat. 
  2. Form the burger patties. Remove the mix from the oven and divide the mixture into 6 equal portions. Using your hands, lightly pat each portion into an individual burger patty about 1/2 inch thick. Place each burger on the prepared baking sheet. 
  3. Bake until golden. Transfer the burger patties to the preheated oven and bake for 25 minutes, flipping halfway through. The patties should be lightly browned. 
  4. Cool, then serve. Allow the black bean beet burgers to cool for at least 10 minutes, then enjoy on your favorite buns as desired! 
A flavor-packed, nutrient dense and protein-rich veggie burger that is the perfect dish to serve at a summer party. It is easy to make and can be prepared ahead of time and frozen for an easy meal! #summer #grilling #veganburger #beet #mushroom #veganprotein #entree #lunch #dinner #makeahead #frozen #mealprep #blackbeanburger #sweetsimplevegan

Vegan Burger Toppings

We love enjoying these burger patties as a replacement for a classic burger and load them up with our favorite toppings. Feel free to top with your favorites, or browse this list to get new ideas:

Serving Suggestions 

These veggie burgers are a great, quick weeknight dinner and the perfect pair for some of our favorite sides, including but not limited to Baked Mojo Fries, sweet potato fries, Beer Battered Onion Rings, and Roasted Vegetables. They’re also great for summer BBQs and pair well with some of the most classic summer side dishes:

Recipe FAQs

I have extra shredded beets left over. What can I use them for?

Leftover beets can be used to make our Vegan Beet Pasta Sauce. Or, if the beets aren’t shredded yet, use the extra to make our Oven Roasted Beet Chips! You can also add sprinkle them on any salad or buddha bowl for a subtly sweet, earthy flavor.

Can I use pre-cooked beets?

Definitely! If you have access to pre-cooked beets at your local grocery store or simply have some leftover from another recipe, feel free to use them to make these beetroot burgers. This will help cut down on prep time significantly!

Are these veggie burgers gluten-free?

In addition to being vegan-friendly, these burger patties are naturally gluten-free. Just make sure to opt for rolled oats that have a certified gluten-free label on the bag. We love the brand Bob’s Red Mill.

Storage and Freezing Instructions

Leftover burgers will keep for up to 5 days in an airtight container in the refrigerator. They can also be frozen for up to 3 months. 

To freeze, arrange the baked patties on a baking sheet lined with parchment paper so that they are not touching. Place the baking sheet in the freezer and flash freeze for 1 hour, or until the patties are frozen solid. Then, transfer the frozen patties to an airtight, freezer-safe container or storage bag. This flash freeze process will keep the patties from sticking together and freezing in a solid block. 

If you’d like to add an extra layer of protection to prevent sticking, place a piece of parchment paper or wax paper between each patty. 

Refrigerated and frozen patties are reheated best in a preheated oven or air fryer until warmed through. 

A flavor-packed, nutrient dense and protein-rich veggie burger that is the perfect dish to serve at a summer party. It is easy to make and can be prepared ahead of time and frozen for an easy meal! #summer #grilling #veganburger #beet #mushroom #veganprotein #entree #lunch #dinner #makeahead #frozen #mealprep #blackbeanburger #sweetsimplevegan

More Vegan Burger Recipes YOu May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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A flavor-packed, nutrient dense and protein-rich veggie burger that is the perfect dish to serve at a summer party. It is easy to make and can be prepared ahead of time and frozen for an easy meal! #summer #grilling #veganburger #beet #mushroom #veganprotein #entree #lunch #dinner #makeahead #frozen #mealprep #blackbeanburger #sweetsimplevegan

The Best Black Bean Beet Burgers Recipe


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4.3 from 3 reviews

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 10 minutes
  • Yield: 6 burgers

Description

These Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!


Ingredients

Black Bean Beet Burger

  • 1 medium beet (or 3/4 cup cooked and grated)
  • 1 cup rolled oats
  • 1/2 cup walnut pieces
  • 1/2 cup red onion chopped
  • 1/3 cup mushrooms chopped
  • 1 1/2 cup cooked black beans, rinsed and drained
  • 2 tablespoons tahini or almond butter
  • 1 tablespoon ground flaxseeds
  • 1 tablespoon nutritional yeast
  • 1 tablespoon fresh parsley chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • Black pepper, to taste

Assembly


Instructions

  1. First, cook the beet. Heat the oven to 400°F and remove the greens from the beet if present. Wash the beet thoroughly and then wrap the beet in aluminum foil. Place into the oven directly on the rack to roast until easily pierced with a fork, about 50 to 60 minutes. Be sure the opening of the foil is facing up so it does not drip! Carefully remove from the oven and set aside to cool.
  2. Once the beet is cool and easy to handle, shred the beet. You will only need 3/4 cup, so reserve any extras for future use. Shredded beets go great in salads and Buddha bowls.
  3. Pulse the oats and walnuts in a food processor until they are finely ground. Add in the remaining ingredients, including the shredded beets, and pulse until well combined but not mushy. You still want it to be chunky so that the burger has texture; if it is too processed the burger may become mushy after baking. To test it, pinch some mixture between your thumb and index finger. It should hold together. If the mixture is too wet, add more oats. If the mixture is too dry, add water, 1 tablespoon at a time.
  4. Transfer the mixture to a bowl and refrigerate to set for about 30 minutes. In the meantime, preheat the oven to 375ºF and line a baking sheet with parchment paper or a silicone mat.
  5. Remove the dough from the refrigerator and divide the dough into 6 patties. Each patty was about a heaping 1/3 cup and about ½-inch thick.
  6. Arrange the burgers onto the lined baking sheet. Place into the oven for 25 minutes, flipping halfway through. The patties should be lightly browned. Cool the patties for about 10 minutes before serving.
  7. Assemble the burgers as desired. We served ours on our favorite burger buns with lettuce, tomato, pickles, vegan eggplant bacon, cheese sauce, and red onions. Enjoy!

Notes

  • To cook the patties on the stove, heat a cast iron skill or a medium skillet of choice over medium heat with a tablespoon or two of oil. Once heated, add in the patties (only 2-3 at a time to avoid overcrowding) and cook for about 8 minutes, flipping every 2 minutes. If any pieces break off when you flip the burgers, just pat them back into place. with your spatula. Try not to overcook as they may dry out.
  • You can store them (after cooking) in an airtight container in the refrigerator for up to a week or in the freezer for one month. To reheat, you can either microwave them in quick 30-second bursts or heat them in a 350°F oven until they are warmed through.
  • If you would like to make the burger mix ahead of time, you can refrigerate the uncooked burger mix in an airtight container for up to 3 days.
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Entree, Burgers
  • Cuisine: Vegan

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The post The Best Black Bean Beet Burgers appeared first on Sweet Simple Vegan.

Creamy Chicken Wild Rice Soup

Chicken Wild Rice Soup is a hearty and creamy meal in a bowl, loaded with earthy and savory flavors with chicken or turkey, mushrooms, veggies and wild rice.

Chicken Wild Rice Soup is a hearty and creamy meal in a bowl, loaded with earthy and savory flavors with chicken or turkey, mushrooms, veggies and wild rice.

Saucy Buffalo Mushrooms

These Saucy Buffalo Mushrooms are the best way to get your mushrooms in! Pan-fried mushrooms tossed in a simple garlicky buffalo sauce, then topped with vegan blue cheese crumbles and fresh parsley. All you need is 20 minutes to make this simple appetizer.

The post Saucy Buffalo Mushrooms appeared first on Sweet Simple Vegan.

These Saucy Buffalo Mushrooms are the best way to get your mushrooms in! Pan-fried mushrooms tossed in a simple garlicky buffalo sauce, then topped with vegan blue cheese crumbles and fresh parsley. All you need is 20 minutes to make this simple appetizer.

close up image of a bowl of saucy buffalo mushrooms topped with parsley and vegan feta cheese crumbles

If you love our buffalo recipes, like this Buffalo Vegan Corn on the Cob with Ranch DressingBuffalo Cauliflower Wings, and Vegan Buffalo Chicken Dip, you’re going to be obsessed with these Saucy Buffalo Mushrooms! It’s easily one of our new favorite oyster mushroom recipes, rivaling our Vegan Calamari appetizer for our top pick. 

Unlike our Vegan Mushroom Carnitas and Vegan Birria Tacos that are made with shredded oyster mushrooms, this mushrooms recipe features oyster mushrooms in their whole form.They’re so umami rich and hearty, you won’t believe the base of this recipe is vegan and just mushrooms! 

variety of mushrooms, buffalo sauce, garlic, dairy-free butter, pepper, salt, parsley, dairy-free blue cheese

Ingredients You’ll Need 

  • Mushrooms: This recipe is best with oyster mushrooms, morel mushrooms, or shiitake mushrooms. Feel free to use all of one type of mushroom, or a mix of all three!
  • Buffalo hot sauce: Either Primal Kitchen Buffalo Sauce or Frank’s Red Hot Original Cayenne Pepper Sauce are great here. Both are naturally dairy-free and vegan-friendly, but if you are looking for a version with a bit less heat, go with the Primal Kitchen. You can also opt for a homemade buffalo sauce, as desired.
  • Garlic: Adds depth of flavor and aroma that enhances the entire dish.
  • Vegan butter: Used to sauté the mushrooms and garlic and add additional savory richness to the final dish. If needed, olive oil or avocado oil can work in its place, but we’d recommend adding additional salt to taste to compensate for the flavor loss. 
  • Vegan blue cheese: We prefer to sprinkle these buffalo mushrooms with vegan blue cheese crumbles, but if desired, a blue cheese dressing or vegan ranch dressing would also work great! 

For full measurement details, scroll down to the recipe card at the bottom of this post. 

Equipment Needed

How to Make Saucy Buffalo Mushrooms

  1. Melt the butter. Heat a large skillet over medium heat on the stovetop. Once warm, add the vegan butter and allow it to melt.
  2. Add mushrooms and garlic. Once the butter is melted, add the mushrooms and garlic and cook for 5-10 minutes or until golden brown and crispy. 
  3. Stir in the buffalo sauce. Lower the heat and stir in the buffalo sauce until the mushrooms are well coated. Season with salt and black pepper to taste. 
  4. Add cheese. We like to sprinkle on vegan blue cheese crumbles or drizzle on a vegan ranch or blue cheese dressing.
  5. Serve. Garnish with fresh parsley or green onions, and serve immediately while warm. Enjoy!  
bowl of saucy buffalo mushrooms without a topping

Serving Suggestions 

The sky is the limit when it comes to serving these saucy mushrooms. Enjoy them as a vegan appetizer (perfect for Game Days and Vegan Super Bowl Parties!), a side dish, or a topping for your favorite main course.

They would be delicious loaded on top of a vegan pizza, as a hearty sandwich filling, turned into vegan tacos, or a topping for your favorite vegan salad or vegan pasta dish. 

Leave a comment down below sharing how you served them to give others additional inspiration! 

bowl of saucy buffalo mushrooms topped with parsley and vegan feta cheese crumbles

Storage Instructions

​This mushroom dish is best enjoyed immediately while warm, but leftovers will keep in an airtight container in the refrigerator for 2-3 days. Reheat leftovers in a large skillet to warm and crisp up again! 

Freezing is not recommended. 

close up of saucy buffalo mushrooms

Quick Tips

  • Clean the mushrooms without water. A common mistake when working with mushrooms is rinsing them under cool water to remove dirt and debris. This can water-log them and make the mushrooms slimy and soggy. Instead, wipe the mushrooms with slightly damp paper towels to remove any dirt.
  • Avoid overcrowding the skillet. If the skillet is too full, the mushrooms will steam instead of crisp up around the edges. For best results, we recommend using a large 12″ skillet and keeping the mushrooms in a single layer for ample room. If you’d like to double the recipe, work in batches to avoid overcrowding. 
  • Use a blend of mushrooms. A combination of large mushrooms and smaller mushrooms will add an array of textures and flavors, enhancing the flavor of the overall dish. 
bowl of saucy buffalo mushrooms topped with parsley and vegan feta cheese crumbles

More spicy Vegan Appetizers you may enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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bowl of saucy buffalo mushrooms topped with parsley and vegan feta cheese crumbles

Saucy Buffalo Mushrooms Recipe


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  • Author: Sweet Simple Vegan
  • Total Time: 20 minutes
  • Yield: 4-6 servings

Description

These Saucy Buffalo Mushrooms are the best way to get your mushrooms in! Pan-fried mushrooms tossed in a simple garlicky buffalo sauce and topped with vegan blue cheese crumbles and fresh parsley. All you need is 20 minutes to make this simple appetizer.


Ingredients

  • 1 lb Oyster and/or Morel / Shiitake Mushrooms
  • ½ cup buffalo sauce 
  • 3 large garlic cloves, minced
  • Salt and pepper to taste
  • ½ stick dairy-free butter
  • Dairy-free blue cheese crumbles 
  • Parsley for garnish

Instructions

  1. Heat a skillet over medium heat on the stovetop. 
  2. Once your pan is heated, add the dairy-free butter and let it melt.
  3. Add in your mushrooms and garlic and allow them to cook for 5-10 minutes or until golden and crispy. 
  4. Lower the heat and stir in the buffalo sauce. 
  5. Sprinkle over dairy-free blue cheese crumbles or drizzle over dairy-free ranch or blue cheese dressing.
  6. Garnish with parsley and enjoy!
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Stove Top

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