5
Employee Profiles
and Recipes
Jamie Chahine
INDIGENOUS RESEARCH LIAISON
“Working with Prairie Research Kitchen’s talented culinary and food science experts has shown me how committed they are to sharing knowledge, expertise, research innovation, and technology with Indigenous learners and entrepreneurs. The PRK team has a sincere, ongoing commitment to allyship, and continues to build meaningful opportunities for Indigenous learners and clients to achieve their research priorities.”
Jamie Chahine
Jamie is dedicated to opening avenues for Indigenous learners to participate and innovate in the food industry.
By connecting Indigenous clients and students with Prairie Research Kitchen researchers, she has helped create new opportunities for economic reconciliation and knowledge transfer that benefit communities, businesses, and industry.
Jamie is Métis from Winnipeg, and joined PRK in 2021 after 11 years developing Indigenous advancement opportunities and delivering supports and post-secondary education services for First Nations, Métis, and Inuit students at RRC Polytech. She also has over 15 years of experience in business finance and administration.
Jamie chose this recipe because it tastes great, can be prepared in advance, and is created from simple, accessible ingredients. “The most rewarding projects at PRK create learning opportunities for our students, while applying the scientific, culinary, and technological skills of our expert team to achieve the goals of our clients,” she says. “This appetizer is a delicious memory of one particular student-led recipe development research project.”
FUN FACT: Jamie loves spending time in the forest, on the water, or hitting the road on a spontaneous road trip.
Pinto Bean and Garlic Parmesan
Stuffed Mushrooms
Source: The Stak Co. Recipe Development Project
YIELD: 20 MUSHROOMS (4 SERVINGS OF 5 MUSHROOMS)
| 20 each | white button mushrooms, stemmed |
| 1/4 cups | olive oil, extra virgin |
| 1 1/4 cups | pinto beans, cooked |
| 1/3 cups | cream cheese, softened |
| 2 tbsp | parmesan, grated |
| 1 1/2 tsp | garlic, minced |
| 1 1/2 tsp | parsley, minced |
| 1 1/2 tsp | unsalted butter, melted |
| 1/4 cups | panko breadcrumbs |
| 1/8 tsp | black pepper |
| 1/4 tsp | salt |
- Preheat the oven to 204°C/400°F.
- Toss the mushrooms with olive oil until the oil is absorbed.
- Lightly season with salt and pepper, then bake the mushrooms, right-side-up, on a lined sheet pan for 10 minutes. Remove the mushrooms from the oven and allow to cool.
- While the mushrooms are cooling, coarsely mash the beans in a bowl with a fork.
- To the bowl, add the cream cheese, parmesan, garlic, salt, black pepper, half the parsley, and half the breadcrumbs. Mix until combined.
- In a separate bowl, mix the melted butter with the remaining breadcrumbs and parsley and a pinch of salt, then set aside.
- Spoon 1/2 tbsp of filling into each mushroom cap, then top with a sprinkle of buttered breadcrumbs.
- Bake on a parchment-lined sheet pan for 16 minutes or until tops are golden brown.
Chef’s Notes: This recipe can be assembled ahead of time and baked the following day.
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