Mushroom & Thyme Rollin’

I originally wanted to make a mushroom and thyme pizza, but then I decided to put a twist on my idea – literally. In Turkey, we have a traditional dish called “börek”, which is meat or cheese stuffed pastry, with many variations across the country. You won’t find a dairy-free or meatless so easily, unless you make your own.

You could use your own store bought dough, or use the recipe I include, although the recipe I list is enough to make up to 10-15 servings. The filling recipe is just suitable for one, so depending on how many people are eating, adjust the two recipes accordingly. I made the entire dough recipe because I want to use the rest for a pizza later this week.



Mushroom Stuffed Dough Twirl

by Aylin @ Glow Kitchen

Cook Time: 25-30 minutes

Keywords: fry saute bake main dinner vegan vegetarian mushrooms whole wheat flour thyme

Ingredients (Filling makes 1 serving; dough makes 10-15)

For the Dough

  • 1.5 cups whole-wheat flour (give or take depending on conditions)
  • 1.5 cups lukewarm water
  • 1 tsp yeast
  • 1 tsp salt

For the Filling

  • 1 cup crimini mushrooms, chopped
  • Handful of fresh thyme (without stems)
  • 1 white onion, chopped
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper

For Presentation

  • Drizzle olive oil
  • Thyme leaves
  • Red pepper flakes


For the dough, in a large bowl, add to the lukewarm water the salt and yeast. Add the whole-wheat flour in 1/2 cup increments until the mixture thickens. You may find yourself exceeding the recommended flour amount. Feel it out.


Knead the dough for about 10 minutes on a floured surface until it smoothens and can form a pretty little dough ball. Place into a bowl that has sides covered in olive oil (to prevent sticking), and cover with a moist towel. Store in a warm place until the dough doubles in size – approximately 1 hour.




You know it’s ready when you poke into the dough and the hole you create doesn’t puff back up.


For the filling, chop the onions, separate the thyme from its stems and chop the mushrooms.



Begin to sauté the onion in 1 tablespoon of olive oil over medium heat with salt and pepper. When the onion just starts to become translucent, add the mushrooms and thyme. Sauté another 2 minutes, or until the mushrooms cook through.



To stuff the dough, grab 1 handful of the dough, which will count as one serving.


Work with the dough alongside whole-wheat flour to help prevent sticking. Roll out the dough on a floured surface to make a flat sheet, about 1/2-inch thick. Poke into the dough to prevent air pockets as you spread its area.


Yes, I’m using a glass water bottle as my rolling pin. I don’t own a proper one Smile.


Evenly coat the dough with the mushroom mixture. It will look scant, but you will be rolling the dough, so there will be overlaps of the mixture, which concentrates the filling while eating. Roll the dough over the mixture and unto itself until you reach the other edge.


Take the right end of the log and curl it upwards and to the left, rolling it until it reaches the other end, forming a circle.


Put on a baking dish, brush with olive oil and bake in the oven at 375 degrees Fahrenheit for about 30 minutes, or until browned and the dough is cooked through.








Bon Appetit!

xo Aylin

Crimini Cups

One of the best ways to use mushrooms, such as crimini and portabella, is to use the cap as part of an open-faced sandwich, topping it with whatever you like. I often make mushroom pizza with a portabella mushroom “crust”. It saves the carbs and the time! For this recipe, I used crimini mushrooms, which work well for bite-sized appetizers or snacks, and I topped each mushroom with chopped canned pickled beets, herb goat cheese and lemon garlic vinaigrette, all garnished with chopped parsley. The result is irresistibly colorful and packed with just the right amount of bite from the pickled beets and creaminess from the herbed goat cheese.


Glow power:

Crimini mushrooms (also called “baby bellas”): have only 3-4 calories per one, are low in carbohydrates and sodium, are an excellent source of cancer-fighting selenium, reduce blood pressure and risk of stroke, are a good source of B-vitamins, contain tryptophan, which is essential to create vitamin B-3 and helps control sleep pattern and mood swings, help to prevent breast cancer and contain a high amount of antioxidant L-ergothioneine, which is important in protecting from UV and radiation as well as contributing to the liver’s detoxification abilities.

Crimini Beet and Goat Cheese Cups

by Aylin @ Glow Kitchen

Cook Time: 10 minutes

Ingredients (8-10 servings)

For the Base

  • 8-10 crimini mushrooms, stemmed
  • 1 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1/2 cup canned pickled beets, chopped
  • 1-2 ounces herb goat cheese
  • Chopped parsley for garnish

For the Vinaigrette

  • 3 tbsp extra-virgin olive oil
  • Juice of half a lemon
  • 1 clove garlic, chopped


Begin by washing the crimini mushrooms with a wet towel. You don’t want to run them under the sink, since the mushrooms will absorb the water and compromise the flavor later.

Stem the mushrooms and place them top-side down on a baking sheet. Season with salt and pop into the oven at 350 degrees Fahrenheit for 10 minutes, or until they are soft, but not mushy or completely without some stature.


Meanwhile, whisk together 3 tablespoons of extra-virgin olive oil with the juice of half a lemon. To the mix, add the garlic clove chopped as finely as possible. Dice the pickled beets.


To serve, top each crimini cap with the pickled beets, a teaspoon of the lemon garlic vinaigrette and crumbled herbed goat cheese. Garnish with chopped parsley.




The dish is decidedly earthy, but there is enough tang from the pickled beets to bring some oomph. The garlic isn’t shy either.



Bon Appetit!

xo Aylin

Vegan Brown Rice Burger

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The challenge with making a vegan, or any plant-based burger for that matter, is the texture. You want the bite to be firm, but juicy and tender. Many vegan burgers come out too soft and mushy, and that’s not cool. Brown rice is a perfect base for a meatless burger because it gives the satisfaction of having eaten a filling burger without the red meat and still strikes the right balance between chewy and soft. This recipe is foundational, and you can get creative with your choice of veggies, spices, and condiments as long as you keep the veggie to brown rice to bread crumb ratio intact. Enjoy!


Vegan Brown Rice Burger

by Aylin @ Glow Kitchen

Ingredients (15-20 patties)

  • 2.5 cups of cooked brown rice
  • 1.5 cups of bread crumbs (whole-wheat or gluten-free)
  • 1.5 cups of mixed vegetables (carrot, zucchini, red onion, and mushrooms)
  • Salt and pepper to taste
  • 2 tbsp of olive oil for cooking


Chop the veggies into small pieces. Grate the carrot to make chopping easier. Add the pieces to a large bowl.


Fold the rice (cooked according to package instructions) into the veggies.


Toast 2 to 3 pieces of whole-wheat bread and then food process until they resemble bread crumbs (to make 2 cups). Fold the bread crumbs into the vegetable and brown rice mixture.


Time to use your hands! With clean hands, massage all the ingredients together so they are evenly distributed and hold together easily when packed.


Make 3/4-inch thick patties about the length of your palm.


Cook in oil until both sides are browned (about 2 minutes per side).


Serve atop leaves and fresh tomatoes and any other toppings of your choice. You can roll the leaves around the burger for a healthier bun.



Pair the burgers with homemade ketchup! Enjoy!




Bon Appetit!

xo Aylin

Ezekiel-Stuffed Baby Mushrooms

There are so many different ways you can worth with baby mushrooms—all you have to do is stuff them with something delicious. Usually, I like to mix soft goat cheese with herbs and lemon zest and use that as a filler, but tonight I opted for a starchy mix. Perhaps Thanksgiving has got me thinking about stuffing!

Ezekiel bread is a great alternative to traditional white or whole-wheat bread. It is sprouted, and 100% whole grain. You can’t get much better than that!

This is such an easy recipe and is a great dish to bring to parties, to serve as a side dish, or to simply eat as a snack.


Bread-Stuffed Baby Mushrooms



– 2-3 pieces of Ezekiel bread (or any bread for that matter–but firmer kind)

– 1/2 pound baby mushrooms, stems removed

– 1 tbsp extra virgin olive oil

– 1 medium-sized white onion, chopped

– 2 cloves garlic, minced

– handful fresh parsley, chopped

– 2 pieces of bread, processed into crumbs (makes 1 to 1 1/2 cups)

– 1/2 tsp sea salt

– 1/4 tsp freshly ground black pepper

– 1/4 tsp Italian seasoning

– 1 tbsp ground mustard

– Extra virgin olive oil

– Red pepper flakes for garnish

Serves: varies


Begin by food processing the untoasted Ezekiel bread until crumb-like. Begin to cook the onions, garlic, salt and pepper until the onions are transparent. Then add the parsley and bread crumbs, cooking until the bread turns light brown. Mix in the mustard and remove pan from stove.

Remove the stems from the mushrooms and lay them out on lightly greased aluminum foil with the bottoms on the surface. Stuff each one with the bread mixture.

Bake at 375 degrees for 15 minutes, or until the tops are golden and the mushrooms are cooked through.


Drizzle with olive oil and sprinkle with red pepper flakes.



Pop ‘em. One by one.

Bon Appetit!

Mushroom & Thyme Crepes

Me like this.

Whole-Wheat Oyster Mushroom Crepe with Lemon Zest & Thyme

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For the crepe:

– 1/2 cup of whole-wheat flour (you can sub this with spelt, quinoa, or chickpea flour)

– 3/4 cup water

– 1/2 tsp salt

– 1 tbsp butter

For the mushroom filling:

– 2 garlic cloves, chopped

– 1 tbsp olive oil

– handful of thyme, de-stemmed

– 2 cups of oyster mushrooms

– Salt & pepper

– 1/2 tsp grated lemon rind, for garnish


First comes the crepe, and this couldn’t be any easier to put together. The ratio is 1 to 1.5, flour to water, so 1/2 cup of flour requires 3/4 cup of water. Add 1/2 tsp of salt and mix well.

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Melt 1 tbsp of butter in a medium-sized pan and pour crepe mixture into the pan. It should be runny enough to spread thin, but thick enough to stop at some point.

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The trick to avoiding a soggy middle is to poke the top of the crepe with a fork to allow for steam to pass through the middle.

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You want the outside to look slightly browned and crisp, but not hard and over-cooked. Flipping is a breeze at this point.

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Continue to cook for a few minutes more. The duration is dependent on the size, so nibble off a piece to make sure its ready Winking smile

I like to brush my crepe with some butter when its still hot and then I set it aside to make the filling, which is sometimes savory, sometimes sweet.

For a little look at how I had it for breakfast, with butter and cherry jam:

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But tonight, I went for savory.

Oyster mushrooms are so wonderful to cook with—I love their shape and they soften so well. To prepare them, begin by cooking the garlic and thyme in some olive oil. The thyme should be pulled from their stems. I was a bit fed up with my exceedingly delicate thyme, so I didn’t bother too much with the stem removal. Cooking the thyme helps release and enhance its flavor! There is nothing in the world like fried herbs.

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While that begins to cook, prepare and clean the oyster mushrooms. You can use a wet cloth to wipe off excess dirt and simply chop off any dirty stems. I don’t mind the stems, as long as they’re clean Smile with tongue out

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Salt and pepper…

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Let the mushrooms cook until soft. They will reduce significantly.

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With the crepe ready to go, fill it up!

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Grate some lemon zest, and sprinkle it atop the mushrooms.

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Fold and serve!

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NoM nOm NoM

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x Aylin