Puggy Portobellos

Smoked Herring Stuffed Portobello

Smoked Herring Stuffed Portobello Mushrooms

The portobello mushroom apparently is just an over-grown crimini mushroom.

Meaty – yes, flavor – mild, calories – low, nutrition – potassium and fiber rich.

Always loved mushrooms and my son and I routinely look for them on appetizer menus when we eat out.  I’ve made stuffed mushrooms myself and they are a real treat!

The ingredients you choose for your stuffing is what will add flavor to these and really, you can be as creative here as you wish!  Me, well, I like a lotta flava!

While making this, I thought I made too much stuffing however it all fit into these colossal portobellos.  Each one could satisfy two people with a side salad or sautéed spinach.

Smoked Herring Stuffed PortobelloSmoked Herring Stuffed Portobello

Here’s the recipe.

Smoke Herring Stuffed Portobello Mushrooms
Ingredients

2 Large Portobello mushrooms

½ C Mozzarella cheese – part skim
3 T Pecorrino Romano cheese — grated

Stuffing

1 T olive oil
1 medium onion — chopped
4-5 cloves of garlic – minced
1 sweet pepper – chopped
¼ t salt
Dash of pepper
Dash of red pepper flakes
spinach – blanched, liquid removed
mushroom stems
1 can of Smoked herring – drained (I used Trader Joe’s)
2 T butter
1-2 C Bread crumbs

Process:  remove the stems and wipe the mushrooms; cook the stems in water – enough to cover them, this will create a vegetable stock.  In a large pan, sauté the onion, garlic and sweet pepper in the olive oil; add salt, pepper and red pepper flakes and continue to cook until ingredients are softened; add the cooked spinach, smoked herring, mushroom stems – cut into small pieces, and butter; cook for another 3 minutes.  Add the bread crumbs and mushroom stock a little at a time so the stuffing is not overly moist; remove from heat and allow to cool.

Stuff each Portobello cap with the stuffing mixture and sprinkle with mozzarella cheese and then the pecorino Romano.  Bake in a 400F oven for about 20-25 minutes.

Smoked Herring Stuffed Portobello


Almond Butter Cookies Improved

NothingChocolate Almond Butter Cookie

NothingChocolate’s Almond Butter Cookies

Baked these a few times after this post and the result was a “cakier” bake than I experienced my first time out.  Re-worked the recipe and figured out these need no white flour at all to be deliciously crunchy.

Here’s the improved recipe.

NothingChocolate Almond Butter CookieNothingChocolate Almond Butter Cookie

Here’s my Almond Butter Cookie.
These are on my list for holiday baking gifts!

NothingChocolate’s Almond Butter Cookies

Yield = 24 cookies

Ingredients

Dry
3/4 C rolled oats, processed
1/2 C almond flour
1 t baking powder
1 t baking soda
Pinch of salt

Creaming
½ C sugar
1 C almond butter
½ t molasses — optional

NothingChocolate Almond Butter Cookie

Creaming…

Wet
1 egg
1 t vanilla
¼ C maple syrup
¼ C almond milk

Process: cream sugar with almond butter and molasses (if using) until smooth; mix the wet ingredients together; process the rolled oats and add to a large bowl; combine all the dry ingredients together and set aside; add the wet mixture to the creamed mixture and mix well; add the dry ingredients and mix to combine; the resulting mixture is wetter and spreads easily making a crispier cookie; drop onto a prepared cookie sheet by tablespoon about 2 inches apart; bake for 12-15 minutes at 350 F.

Almond cookies and wine, what better combo is there?

Almond cookies and wine, what better combo is there?

Options

Raisins, chocolate chips or nuts can be added to the batter. I also decorated some with sliced almonds.  My next batch will include a sea-salt version; a sprinkle of sea salt onto each cookie before baking.  And dipping the finished cookie into melted chocolate is yet another alternative for this versatile recipe!