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.
Here’s the recipe.
Smoke Herring Stuffed Portobello Mushrooms
2 Large Portobello mushrooms
½ C Mozzarella cheese – part skim
3 T Pecorrino Romano cheese — grated
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
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.
Over-Stuffed Sweet Peppers
I take full advantage of the summer bounty of offerings this amazing universe has to offer and cooking with seasonal fruits and vegetables is always the flavorful way to go.
Cooking in season offers the best ever flavors as the vegetable and fruit is picked and eaten according to Mother Nature’s plan and not when I may want it. I think this idea works best as it encourages my creativity to do well with what is offered me.
These sweet beauties were the sale of the week at Whole Foods so I immediately got a craving for stuffed peppers. Yes, that’s all it takes – a stroll through the produce department of a nice, clean supermarket and a sale or coupon — gets my juices flowing.
But stuffed with what? I wanted to steer away from pasta and cheese, since I’ve done that already and really, sweet peppers can be stuffed with whatever your imagination can conjure up.
Remembering a taco salad recipe that came across my computer recently, I decided to use some of those ingredients keeping the flavorful punch that has been my trademark. I decided however, not to use the traditional Mexican flavors.
The list of ingredients is long here and I say, if you can substitute any ingredient you like better, go for it. I made three different sets of concoctions then layered them inside the peppers and roasted them in the oven for about 25 minutes.
Over-Stuffed Sweet Peppers
3 large sweet peppers
1 chorizo link removed from casing
2 T olive oil
1 large onion, chopped
6 garlic cloves, minced
4 C fresh spinach
1/4 C pasta sauce (optional)
1/4 C of each: jalapenos (I used pickled), olives, tomato
3/4 pound of ground beef – grass-fed or antibiotic and hormone free
3/4 C black or pink beans, rinsed
1/2 C mozzarella cheese, shredded
1/2 C plain Greek yogurt
2 T mayonnaise
1 t horseradish sauce
Three Different Processes
1. Pulsing the spicy vegetables – add the jalapenos, olives and cut up tomato to a food processor and pulse about 3 times then set aside.
2. Cooking the beef – cook the chorizo in a large pot in olive oil with the onions, remaining bits of sweet pepper after hollowing out, and garlic for about 12-15 minutes until lightly browned; add the spinach and pasta sauce and cook for another 4 minutes; remove from pot then add ground beef to the pot with a dash of salt and cook until almost done. Once this mixture is cooled a bit, add the chorizo sauté, the pulsed spicy vegetables and the beans and stir to combine.
3. Making the yogurt sauce – combine the yogurt, mayonnaise and horseradish sauce and mix well.
Assembling the Peppers
Add a layer of the beef mixture to the hollowed-out pepper then add a layer of yogurt and cheese; add another layer of beef mixture and top with cheese; roast in 350F oven for about 25 minutes.
Please note that I began roasting at a high temperature of 400F which caused the browning of the cheese too soon. The result should be a browned top and a softened pepper.