Garlicky Stuffed Mushrooms

Just in time for Game Day, we found this delicious stuffed mushroom recipe on the Johnsonville website. View the link here. 


  • 1 package JOHNSONVILLE® Ground Italian Sausage
  • 1 pound fresh white or cremini mushrooms
  • 1 cup plain bread crumbs
  • ½ cup fresh parsley, chopped
  • 4 to 5 cloves fresh garlic, minced
  • 1 tsp smoked paprika
  • ½ cup grated (or shredded) Parmesan cheese
  • 1 tsp kosher salt
  • Fresh cracked pepper
  • 2 tsp olive oil


Preheat oven to 350°F.

Gently wash the mushrooms under cold water until clean. Rinse and dry. Remove stems from mushrooms.

In a skillet, heat olive oil over medium heat and cook and crumble sausage until no longer pink; drain.

Take a mixing bowl and mix together the sausage, breadcrumbs, parsley, garlic, salt, paprika, Parmesan cheese and olive oil until the breadcrumbs are fully coated with olive oil.

Fill each of the mushrooms with the breadcrumb mixture.

Place all the mushrooms on a lined cookie sheet. Drizzle lightly with more olive oil and or pepper (optional), and bake in the oven for 20 minutes at 350°F.

Come see our new look!

We’d like to thank Apollo Property Management for all the work they’ve done on Food 4 Less. It looks great!

We can’t wait for you to stop by and check out our new look. You’ll notice it as soon as you enter the parking lot. We’ve added new sliding doors, carts outside of the building, new signage – and that’s just the outside. Come see a bright, new look inside Food 4 Less.

We still have a few additional changes to complete at Food 4 Less, but we’ll be open to serve you during every one of our changes!



Carolyn’s Favourite Way to use fresh, local Food 4 Less Mushrooms

Our Facebook friend, Carolyn Schwanz shared her favourite way to use Food 4 Less local Ontario mushrooms. Check out her recipe for Fettuccine with Creamy Mushroom Sauce. Stop by Food 4 Less and buy a pound of white, brown or sliced mushrooms for just $1.75.

Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.

Makes: 6 servings, about 1 1/2 cups each

Active Time: 40 minutes

Total Time: 40 minutes


  • 12 ounces whole-wheat fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped shallot
  • 2 tablespoons chopped garlic
  • 1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 pounds mixed mushrooms, sliced
  • 2 tablespoons brandy or dry sherry
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable broth or “no-chicken” broth
  • 1/3 cup light cream
  • 1/2 cup grated Parmesan cheese, divided


  1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.
  3. Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat. Stir in cream and 1/4 cup Parmesan.
  4. Stir the mushroom sauce into the drained pasta. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency. Serve sprinkled with the remaining 1/4 cup Parmesan.


Per serving: 341 calories; 8 g fat (3 g sat, 3 g mono); 15 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 15 g protein; 9 g fiber; 489 mg sodium; 556 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 1 fat

Recipe via Eating Well. Click here for link.

Food 4 Less’ 100% Money Back Guarantee!

We are so confident in the quality of our products at Food 4 Less that we offer a full 100% money-back guarantee. If for any reason you are not completely satisfied with the quality of our products, we will gladly refund your purchase price.

Another reason why you should shop at Food 4 Less Chatham. Why pay more if you don’t have too?

Customer Review: It’s All About The Cake!

© Henrie Timmers, November 2014

Tuxedo CakeIt had been a long day and a longer night, going on 20 hours with no sleep, and a desire to get home and into bed. I was glad to see Chatham in my rear-view mirror as my speedometer was marginally over 80, and I had passed Leon’s a few minutes back. 15 more kilometers and I would be home.

I always get this calm satisfaction when I’m on highway 40 heading back to Wallaceburg. My radio was on, as it has been for five years tuned to CKXS FM, and I was breathing easy when I heard Greg Hetherington broadcasting from a store I was only vaguely familiar with – Food 4 Less, on St. Clair in Chatham. Greg seemed a bit more excited than usual as he was describing a special sale on a cake he called a Tuxedo cake. I’ve known and dealt with Greg personally since his new station went live, and what he was describing really caught my attention. This was not a cake, it was chocolate lovers dream! Layers of chocolate cake and chocolate cheesecake and chocolate fudge?

I think I owe an apology to the vehicles that were behind me that Saturday morning. Thoughts of being so close to home had disappeared in a flash as my foot hit the brake and I did a running stop on the shoulder of the road. As soon as the road was clear, I pulled a 180 and rushed back to Chatham. Surely something this good had to be a dream. At the sale price of $18, I figured it would be a delicious little cake. Little being the operative word.

I got to the store, and headed directly for the counter, where I was met with a friendly smile. I asked if they still had the “Tuxedo Cake” for sale, and was told, YES, they did. I am a cake connoisseur. I’ve had nearly every kind of cake invented. Tall cakes, Too Tall cakes, definitely more than my rightful share of cheesecakes, and lots of specialty cakes. Based on the sale price, and the delicious ingredients I had heard, I automatically asked for two. One for home and one for my grandkids. The man behind the counter looked at me a bit strangely and asked, “are you sure you want two?”

I thought I did, but then he showed me the size (and weight) of the Tuxedo cake, and I quickly changed my mind and decided to just take one home. It was humungous! Considering the weight, and listed ingredients, a cake this size should be selling for at least $50.

There is no way that I was going to get a high quality cake of this size for just $18, or so I thought. I got it home by noon and my wife thought I was crazy carrying in this big box – and a few bags of really good bargains I had picked up while I was in the store. We opened it up to let it thaw out, and as fate would have it, a few hours later, the kids and grandkids stopped in for a visit. We of course offered them a slice, and it was unanimous! The Tuxedo cake was named the best cake any one of us had ever had. Not too sweet, not too rich, but extremely satisfying, and, it was chocolate!

We have since gone back and bought more of this fantastic cake and we plan on buying two of these for our club Christmas party. I owe a huge debt to Greg Hetherington and CKXS for bringing this store and this cake to my attention.

Food 4 Less. A great store that has lots of fantastic products at unbelievable prices and the home of the Tuxedo cake. I think I’ll have a slice right now!