Cheddar Sriracha Stuffed Mushrooms: Stuffed Cookbook Review & Giveaway


I’ve been following Dan Whalen’s blog, The Food in my Beard, for a while now. I love the way he approaches comfort food. He brings excitement and flavor to our everyday dishes. When I heard about his new cookbook coming out, I knew I had to have it.

The cookbook, Stuffed: The Ultimate Comfort Food Cookbook is genius. Pure genius. I love amazing stuff wrapped in more amazing stuff! I mean who doesn’t? Kind of similar to where I went with my kimchi dumplings. This cookbook features dishes inspired by all ethnicities. From tamales to eclairs, this cookbook has it all. It even has homemade tater tots that totally rival my nacho stuffed tots! I mean, how can you beat fish & chips tater tots? That’s just brilliant!

When the book arrived at my door, I couldn’t open the package fast enough. I knew from Dan’s blog that he dreams up amazing flavor combinations. This book just solidified my stance. Every recipe in the book looks like something work making. The Aloo Gobi Samosas are totally happening in my kitchen soon, as are the Chana Masala Stuffed Grape Leaves.

I’ve been on a bit of a Sriracha kick lately. Well, I’ve always been a fan of it, but it seems to really be getting in to everything I made lately. So when I came upon the Cheddar Sriracha Stuffed Mushrooms, I knew I had to share this recipe with you. Thanks to the amazing publishers, I’ve got a cookbook giveaway for you as well. So be sure to enter the giveaway at the bottom of this post. You can also head on over to Amazon to buy this cookbook. You won’t be disappointed.

Cheddar Sriracha Stuffed Mushrroms
Recipe type: Appetizer
  • 15 to 20 Baby Bella or Cremini Mushrooms
  • 1 cup crushed tortilla chips
  • 1 cup shredded cheddar cheese
  • ½ cup Sriracha
  • 1 shallot, minced
  • 2 jalapenos, minced (seeds removed to ease up heat)
Make the Filling:
  1. Mix all the ingredients in a bowl
Stuff It:
  1. Clean the mushrooms and remove and the stems and ribs. Generously stuff the mushrooms with the filling.
  2. Put the mushrooms on to a baking dish
Cook It:
  1. Preheat the oven to 400. Roast the mushrooms for about 15 minutes. Serve hot.

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Tomatillo Quiche


I joined an organic co-op this year, and I’ve been loving all of the wonderful fruits and vegetables I am getting. It forces me to get more creative and try new ideas.

Last week, I got a bunch of tomatillos in my vegetable share. In the past, I’ve turned them in to salsa verde for enchiladas. I wanted to try something different this time.


Like other nights, I looked to my pantry and fridge for ideas. I seemed to have a surplus of organic eggs from my co-op, and I also had some cheese on hand. I knew I could turn this in to a quiche in no time.

I washed and sliced the tomatillos along with some bell pepper, onion, garlic and cilantro. I then sauteed the mixture.


I happened to have some pie crusts in the freezer. I added the cheese to the bottom of the pie crust, then added the veggie mixture, then poured over the egg mixture. In to the oven it went.


It came out perfectly.

I love the bite of the tomatillo. It has a strong, slightly acidic flavor. It works well with the other flavors in the quiche. I highly recommend this for your next dinner.



Tomatillo Quiche
Recipe type: Brunch, Dinner, Breakfast
  • 1 tbsp. oilve oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 6 tomatillos, chopped
  • 3 cloves garlic, chopped
  • 2 tsp. ground black pepper
  • 3 tsp. salt
  • 2 tbsp. chopped fresh cilantro
  • 4 eggs
  • 1 cup half and half
  • 9" Deep Dish Pie Crust
  • ¾ cup shredded cheese (I used a mixture of cheddar and monterey jack)
  • additional salt and pepper as needed
  1. Preheat the oven to 375.
  2. Heat up the oil in a large saute pan. Saute the chopped veggies and spices for about 7 minutes, until softened.
  3. Beat the eggs with the half and half in a small mixing bowl.
  4. Sprinkle the shredded cheese in the bottom of the pie crust.
  5. Place the veggie mixture over the cheese.
  6. Pour over the egg mixture.
  7. Place the pie tin on a baking sheet and place in oven. Bake for around 35-40 minutes, until the egg has completely set.
  8. Cool for about 5-10 minutes before serving.
  9. Slice and enjoy!


VeganMoFo: Mushroom and White Bean Tart

After making the recent batch of mushroom soup for the holidays, I was left with over a pound of assorted mushrooms in the fridge. I had to use them up. I love mushrooms and would never want to waste them.

I wanted the mushrooms to be a part of a main dish, so I came up with this recipe – using ingredients I had on hand.

Mushroom and White Bean Tart (serves 4)

For the White Bean Puree
1 can small white beans, rinsed and drained
3 cloves garlic
2 tbsp. olive oil
juice of one lemon
1 tbsp. fresh thyme
2 tsp. salt
2 tsp. ground black pepper

For the Mushroom Mixture
1 tbsp. olive oil
1 large onion, sliced thinly
3 cloves garlic, chopped
1 pound assorted mushrooms, sliced (baby bella, shitake, white button)
1 tbsp. chopped fresh thyme
2 tsp. salt
2 tsp. ground pepper

1 sheet of puff pastry, defrosted
1/4 cup Daiya Cheese (I used Cheddar)


Preheat oven to 400.

Process the white bean puree ingredients in a Cuisinart or other food processor. Set to the side.

Heat up some olive oil in a large saute pan. Add in the sliced onion and cook for a few minutes.

Add in the chopped garlic, mushrooms and spices and cook for another 5-7 minutes, until soft.

Roll out your puff pastry dough. Lay on a parchment paper lined baking tray.

Prick the dough with a fork along the inside of the edges. Leave about 1/2 – inch of clearance. This will form your crust.

Spread the white bean puree on the inside area of the puff pastry. You don’t need to use all of it. I ended up using about 3/4 of the mixture and set aside the rest to use as a dip for later.

Layer the mushroom mixture over the bean mixture and sprinkle some Daiya Cheese on top.

Bake in the oven for about 15-20 minutes or until the crust is nicely browned and puffed up.

This tart is great when served with a salad.


Mushroom and White Bean Tart
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