Tag Archives: sandwich

Portabella Pleasure

16 Jun

I love portabella mushrooms. IMG_1720If you don’t, well, I’m not sure if we can be friends anymore…I kid, I kid. I still love you, even if you don’t share my love for the fabulously funky fungus that is the portabella mushroom. But if you don’t share this love, you might not dig the recipes I’m about to share with you – just a heads-up! Last Friday, I got a package of 4 monstrously huge (seriously, these guys are gigantic) portabella mushrooms, and have enjoyed them in numerous forms this week. What forms, you wonder. Glad you asked!

The first concoction I made last Saturday. It was SO amazing, I’ve wanted to share it with you all week, but it hasn’t made it on here until today, but now is the time. My friends, I give you the beauty that is The Mexi-Mushroom (great name, I know). This beauty is basically everything you love about nachos in a portabella mushroom cap (I’ll give you a moment to stop and ponder just how awesome that is). It is SO easy to put together too!

IMG_1719The Mexi-Mushroom (serves one)

Broil one large portabella mushroom cap (cleaned and de-gilled with a grapefruit spoon, of course), sprayed first with a touch of PAM and seasoned with salt and pepper, until it starts to brown/release juices. Flip it and broil the other side.

Fill the cap with 1/2 cup refried beans (if desired, add extra seasonings like cumin, chili powder, or some Epicure stuff) and top with one Velveeta cheese slice (or use any cheese of your choice). Pop it back under the broiler until cheese is melted and bubbly (see above photo).

After the cheese has melted, top cap with any or all of the following (I went for all): salsa, chopped bell pepper, chopped green onion, chopped canned jalapenos (omit those if you can’t take the heat), chopped fresh cilantro, chopped tomato and sour cream/Greek yogurt. Serve with your choice of side dish (as you can see, I went for kale chips) and enjoy!

I think this would be fun to make as a party appetizer, but in baby ‘bellas, instead of full-size portabellas. And if you are low-carbing it or just trying to cut calories, this would make a great nacho substitute!

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Half a portabella (I told you, they’re HUGE) also made an appearance in the grilled goodness that was Tuesday night’s low carb supper. Since I had hooping, I grilled everything ahead (the mushroom, sweet Vidalia onion, asparagus, a mini eggplant and a mini yellow pepper, and a M&M honey garlic pork chop). I threw the cooled veggies and pork on my salad of lettuce, grape tomatoes, fresh dill and chives and thawed frozen corn.

My dressing was a real winner – balsamic barbeque! I combined 1 tsp avocado oil, a squirt each of yellow mustard, light ketchup and light BBQ sauce, a splash of fat-free Italian dressing, a drop of liquid smoke, cumin, and of course, balsamic vinegar. This dressing was AWESOME! It combined everything I love about ketchup/mustard, BBQ sauce flavour, and of course, balsamic vinegar! Combined with the slightly sweet pork and grilled veggies, it was basically barbeque in a salad – a sure-fire summer winner (FYI cold grilled pork chops are surprisingly juicy).

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As of the time of typing this, I haven’t tried the last portabella option (it’s today’s lunch), but I thought I’d share it with you anyway. I had the thought that I could make one of my favourite at-home paninis (portabella brie) in a to-go version. Here’s how I did it.

I baked one mushroom cap in the oven until tender the night before, spread it with Lemon Dill mustard, sliced some sweet onion, and wrapped it up in foil. I also brought some sliced light brie and 2 slices light bread. On the side, you see a salad I came up with based on what was in my fridge. I also brought a fat-free tapioca pudding and some fresh strawberries to enjoy for dessert.

Are you a fungus fan or do you avoid mushrooms at all costs (Donna, I already know your answer)?

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Portabella Pleasure

16 Jun

I love portabella mushrooms. IMG_1720If you don’t, well, I’m not sure if we can be friends anymore…I kid, I kid. I still love you, even if you don’t share my love for the fabulously funky fungus that is the portabella mushroom. But if you don’t share this love, you might not dig the recipes I’m about to share with you – just a heads-up! Last Friday, I got a package of 4 monstrously huge (seriously, these guys are gigantic) portabella mushrooms, and have enjoyed them in numerous forms this week. What forms, you wonder. Glad you asked!

The first concoction I made last Saturday. It was SO amazing, I’ve wanted to share it with you all week, but it hasn’t made it on here until today, but now is the time. My friends, I give you the beauty that is The Mexi-Mushroom (great name, I know). This beauty is basically everything you love about nachos in a portabella mushroom cap (I’ll give you a moment to stop and ponder just how awesome that is). It is SO easy to put together too!

IMG_1719The Mexi-Mushroom (serves one)

Broil one large portabella mushroom cap (cleaned and de-gilled with a grapefruit spoon, of course), sprayed first with a touch of PAM and seasoned with salt and pepper, until it starts to brown/release juices. Flip it and broil the other side.

Fill the cap with 1/2 cup refried beans (if desired, add extra seasonings like cumin, chili powder, or some Epicure stuff) and top with one Velveeta cheese slice (or use any cheese of your choice). Pop it back under the broiler until cheese is melted and bubbly (see above photo).

After the cheese has melted, top cap with any or all of the following (I went for all): salsa, chopped bell pepper, chopped green onion, chopped canned jalapenos (omit those if you can’t take the heat), chopped fresh cilantro, chopped tomato and sour cream/Greek yogurt. Serve with your choice of side dish (as you can see, I went for kale chips) and enjoy!

I think this would be fun to make as a party appetizer, but in baby ‘bellas, instead of full-size portabellas. And if you are low-carbing it or just trying to cut calories, this would make a great nacho substitute!

IMG_1767

IMG_1768

 

 

 

 

 

 

 

Half a portabella (I told you, they’re HUGE) also made an appearance in the grilled goodness that was Tuesday night’s low carb supper. Since I had hooping, I grilled everything ahead (the mushroom, sweet Vidalia onion, asparagus, a mini eggplant and a mini yellow pepper, and a M&M honey garlic pork chop). I threw the cooled veggies and pork on my salad of lettuce, grape tomatoes, fresh dill and chives and thawed frozen corn.

My dressing was a real winner – balsamic barbeque! I combined 1 tsp avocado oil, a squirt each of yellow mustard, light ketchup and light BBQ sauce, a splash of fat-free Italian dressing, a drop of liquid smoke, cumin, and of course, balsamic vinegar. This dressing was AWESOME! It combined everything I love about ketchup/mustard, BBQ sauce flavour, and of course, balsamic vinegar! Combined with the slightly sweet pork and grilled veggies, it was basically barbeque in a salad – a sure-fire summer winner (FYI cold grilled pork chops are surprisingly juicy).

IMG_1781

As of the time of typing this, I haven’t tried the last portabella option (it’s today’s lunch), but I thought I’d share it with you anyway. I had the thought that I could make one of my favourite at-home paninis (portabella brie) in a to-go version. Here’s how I did it.

I baked one mushroom cap in the oven until tender the night before, spread it with Lemon Dill mustard, sliced some sweet onion, and wrapped it up in foil. I also brought some sliced light brie and 2 slices light bread. On the side, you see a salad I came up with based on what was in my fridge. I also brought a fat-free tapioca pudding and some fresh strawberries to enjoy for dessert.

Are you a fungus fan or do you avoid mushrooms at all costs (Donna, I already know your answer)?

Bits, Bites and BAM!

1 Jun

I don’t have an exact method of determining what/how to post here on HHH. I knew when I started this blog that I didn’t want to be one of those healthy living blogs where I posted about every meal I ate (don’t get me wrong, I read and love those blogs, but I just knew it wasn’t for me). IMG_1574Usually I try to base my posts around either a meal or a specific theme. But this post is a little theme-less. It’s just composed of bits and bites of things I’ve eaten/made/done of the last few days. Okay with you? Good. Let’s get going.

First, observe the photo to the right. This is something that I mean to tell you guys about almost every time I make something with a portabello mushroom. I like to remove the black “gills” before I use the mushroom (particularly important when cooking the sliced mushrooms with something else, as they can make the whole dish look sort of grey-ish). My favourite tool for this? A grapefruit spoon (small spoon with a serrated edge)! The spoon makes it SO easy remove the gills in one fell swoop. Just remove the stem, insert the spoon under the gills and run all around the underside of the mushroom. There! SO glad I got that off my chest! Smile

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Second, another low carb dessert (but I am “back” on carbs, as of Sunday night). Again, this one was so good, I’d eat it any time, not just when i was cutting carbs. It’s a twist on my tea-poached pears with brie and chocolate. I poached a halved, cored pear in water with a Maple tea bag, Epicure poudre douce and some sweetener until tender. I topped the pear with 3 tbsp of light ricotta mixed with vanilla and Splenda, and cacao nibs for the chocolate-y crunch. YUM! Like the mug? I got it in Vegas. In case you can’t read it, underneath the “eat chocolate” it says “not preservatives.” It’s from Ethel M, a chocolate company that makes delicious chocolates with no preservatives (I tried some, and brought a few home for special treats. Smile)IMG_1611

…speaking of which, one of Ethel’s sea salted caramels was one of the first “carbs” I ate on Sunday night for dessert…that a rather ice crystal-y Skinny Cow bar that I think had been in the freezer since last summer. Trust me, the caramel was better. Winking smile

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This is my twist on Hungry Girl’s egg mugs (basically a microwave omelette). It was part of one of my low-carb breakfasts. I microwaved a couple of spears of chopped asparagus in the bowl in a bit of water for a minute. I drained the asparagus, wiped out the bowl, and sprayed it with non-stick spray. I put the asparagus back in, poured in 1/2 cup fat-free egg substitute, and mixed in salt, pepper, and dried dill. I microwaved for 2 minutes and voila: breakfast is served (plus a couple other things)! Easier to clean up from than a stovetop omelette, that’s for sure!

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Last but not least, onto the BAM! No, I haven’t gone all Emeril on you. BAM stands for brie, avocado and mushroom – the type of panini I had for supper on Sunday night to welcome myself back to the wonderful word of carbohydrates. And it was so wonderfully delicious I wanted to share it with you. In the photo, you’ll see what I used to make it: PAM; 2 slices light bread; 1 portobello mushroom cap, de-gilled as above, then grilled with PAM and seasoning of your choice (I went for the grill pan since I was panini-ing anyway and the weather was iffy); light brie, a few slices red onion, 1/4 avocado (it needed to be used up, and so was the inspiration for the sandwich), salt and pepper, fresh basil and parsley; and my mustard crush: balsamic cracked pepper (almost out…BOO!).

IMG_1610I sprayed one side each of the bread with PAM, spread with mustard, then mashed the avocado on, then the mushroom (I actually had to trim it to fit, it was so big), salt and pepper, brie, onion, herbs and more salt and pepper. I grilled it in my grill pan over medium heat with the panini press on top, turning once. Mmmmm….up close and personal with the BAM! You want this sandwich, oh yes you do. Just look at those layers of flavour. I can’t think of a better way to re-introduce myself to my favourite macro-nutrient: the carbohydrate!

I hope you enjoyed the randomness of this post. What is the most random thing you’ve said or done lately?