Shrimp-Stuffed Portobellos

Lately, I've had this hankerin' for shrimp...and mushrooms.  I'm in the south, can't I talk that way?  It's rather fun.  So, anyhoo, this recipe came to me at the grocery store one day...during the hankerin'.  

I bought the ingredients and went to work.  All I can say is - that evening, we feasted.

I hope you enjoy the feast!  This recipe has been shared on Allergy Free Wednesdays and Gluten Free Fridays.

Mangia!

Ingredients:
For Marinade:
2 tablespoons coarse mustard
1 teaspoon honey
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil

For Mushrooms and Filling:
6 portobello mushrooms
2-3 tablespoons olive oil
2 cloves garlic, minced or pressed
1 large ripe tomato or 2 plum tomatoes, diced
1/3 cup Chardonnay
about 4 handfuls (or is it hands-full?) of spinach
salt and pepper to taste

2 pieces of Yummy Grain Free Bread, toasted
1/2 cup Pecorino Romano cheese, grated (if tolerated)

Instructions:
Prepare vinaigrette:
In a small bowl, whisk together mustard, honey and balsamic vinegar.  While whisking, slowly add olive oil in a steady stream.  This will allow vinaigrette to emulsify.

Prepare mushrooms:
Carefully remove stems and set aside.  With a small spoon, scrape out the "gills" of the mushroom.  Then wash and pat dry.

Marinate mushrooms in the vinaigrette for about 15 minutes (or more - whatever your time allows).  

Remove mushrooms from marinade and grill or broil on both sides for several minutes.  Set aside.

For filling:
Chop shrimp and set aside.  

Wash mushroom stems and chop.  Heat a saute pan to medium.  Once hot, add olive oil.  Next, add stems, chopped tomato, and spinach.  Saute for a several minutes until tomato is soft and liquid is evaporating.  Add garlic and saute for 30 seconds or until fragrant.  Next, add Chardonnay.  Continue to saute until liquid is reduced.  Finally, add shrimp and continue to saute until shrimp are pink and fully cooked (don't overcook).  Salt and pepper to taste.  Set aside.

Pulse the grain free bread in a food processor, or just crumble with hands.  Add the grated Romano cheese and about 1-2 tablespoons of olive oil.  Toss with a fork.

Line a baking sheet with parchment paper.  Place grilled (or broiled) portobellos on baking sheet.  Stuff mushrooms with shrimp filling.  Sprinkle breadcrumb mixture on top.

Place stuffed portobellos under broiler and broil until golden brown.  Eat immediately - or while warm.

Peanut Butter Date Balls with Chocolate Chips (Dairy Free, Gluten and Grain Free, Refined Sugar Free)

My kids are always hungry and looking for something to snack on.  They also happen to be peanut butter fiends.  So, I threw these together the other day in the hopes they would get eaten.  Now, I'm having to make another (double) batch.

These should be stored in the fridge.  You can also roll them in cacao powder if you like.  If you're staying away from peanuts, I'm sure almond butter or sun butter could be substituted.  If you do that, I'd love to know how they turn out!  Please post your variations in the comments section below. 

I've added this post to Allergy Friendly Lunchbox Love and Allergy Free Wednesday Blog Hop.  Hop on over there to see other delicious allergy free recipes.  Enjoy-

Ingredients:
2 cups blanched almond flour  (I use Honeyville)
1 1/2 cups pitted dates (soaked first if too dry)
2 tablespoons ghee or coconut oil
1 cup freshly ground peanut butter
1/4 teaspoon salt
1/2 cup allergy free chocolate chips (I use Enjoy Life)

Instructions:

Coarsely chop dates in food processor.  Add all other ingredients except chocolate chips and process until well ground and mixed.

Dump mixture into a bowl and mix in chocolate chips by hand.  Using a melon scoop, scoop into balls and roll.

Date Nut Balls (grain free, dairy free, refined sugar free)

(clockwise from top:  chocolate, plain, cinnamon sugar, and unsweetened coconut)

I've been looking for a healthy snack that my kidlings can just pop into their mouths when they're tummies are growling.  Something I could make ahead and keep in the fridge, that would also be good for them.

I came across this recipe accidentally.  I was actually attempting to make a pumpkin pie crust using these ingredients.  The crust didn't bake up well, but I took some of the leftover unbaked dough, rolled it into balls and tested it out on my kids.  It was a total hit!  They also enjoyed rolling the balls into different toppings.  

Date Nut Balls (grain free, dairy free, refined sugar free) 

Ingredients:

1 cup hazelnuts

2 cups blanched almond flour (I use Honeyville)

1 1/2 cups pitted dates, coarsely chopped (soaked in water if dry then drained)

4 tablespoon cold ghee

1/4 teaspoon sea salt

Instructions:

Add hazelnuts to a food processor and pulse until chopped.  Add all other ingredients and pulse until mixture looks like small crumbs.

Test mixture by giving a small handful a squeeze and seeing if it holds together.  If so, it's ready.  If not, add a little more ghee or even vanilla extract (1-2 teaspoons).

To make into balls, I use a mini melon scooper with a spring-loaded handle.  Pack the scooper and empty into hand.  Give a squeeze and then shape into ball with fingers.  Give a little roll. 

You can enjoy these as-is or with the following variations: 

Rum Balls:  Add a few tablespoons of rum to the mixture. 

Coconut:  Roll in unsweetened coconut. 

Cinnamon-Sugar:  Mix 2 tablespoons of cinnamon with 1 tablespoon of coconut sugar.  Roll balls in mixture. 

Chocolate:  For dark chocolate lovers - roll balls in cacao powder.  OR - mix some coconut sugar in with the cacao powder to sweeten it up a bit.

Herbed Goat Cheese Spread

This recipe came to me as I eyed some goat cheese that had been in the fridge awhile looking lonely and forgotten.  My kids don't eat goat cheese and my girl, especially, does not tolerate soft cheeses well.  

I, on the contrary, do - and since no one else in my family likes nor tolerates goat cheese, my motto is "More for me."

Below are some ways to enjoy this spread.  Post in the comments and let me know how you might use it.

1. slathered on grain free crackers

2. dolloped on scrambled eggs

3. in an omelet with spinach or swiss chard, tomato and onion

4. in any omelet

5. spread on a piece of gluten free roast beef and rolled up

6. on carrots, celery or any cut up veggie

7. stuffed inside a mushroom cap and baked

8. spread on a sandwich made with Yummy Grain Free Bread

9. the possibilities are endless!

Herbed Goat Cheese Spread 

Ingredients:
1 small log goat cheese
2-3 tablespoons cashew milk (or any well-tolerated unsweetened milk)
2 tablespoons finely chopped chives
2 tablespoons finely chopped basil 

Instructions:

In small bowl, mix everything together with wooden spoon.  Yup, that's it!

Here are some delicious recipes for grain free crackers...

Rosemary Crackers from Elana's Pantry,

Savory Grain Free Crackers by Gluten Free Goddess, and

Cheese Crackers (SCD) from Straight into Bed Cake Free and Dried

White Bean Hummus

I've always LOVED hummus - lemony hummus, garlicky hummus, or red peppery hummus.  Even though we can no longer have gluten (nixing pita chips) or corn (nixing tortilla chips) hummus with fresh veggies satisfies my crunch cravings.

If you're not eating SCD and can tolerate chickpeas, I suggest the Ultimate Hummus recipe from one of my favorite sites, Cooks Illustrated. 

White Bean Hummus

Ingredients:

4 cups cooked white beans, drained (** See note below.)

2 large lemons, juiced

1/4 cup extra virgin olive oil

1/4 cup sesame tahini

1-2 garlic cloves, minced or pressed (start with 1)

1 1/2 teaspoons salt

1 1/2 teaspoons ground cumin (** UPDATE - I'm using 2 teaspoons now and personally like more of the smoky flavor.)

1/4 cup water

Instructions:

In small bowl, mix together sesame tahini and olive oil.  Set aside.  In the work bowl of a food processor, add beans, lemon juice, garlic, salt and cumin and 1/4 cup water.

If beans were freshly cooked and drained (retaining more water), pulse at this point.  If it seems dry, add more water, a few tablespoons at a time, until it moves through the blades well. 

With processor running, add olive oil and tahini mixture in a steady stream through opening in top of work bowl.  Process until creamy.  Enjoy!

NOTE:  I keep dried white navy beans on hand at all times to use in soups, hummus and cakes - yes - I said cakes.  

** To cook beans, soak 1 1/2 cups of dried navy beans in water to cover and let soak overnight.  Drain beans and add to pot with enough fresh water to cover beans about 1-2 inches.  Bring beans to a boil then turn down to simmer.  Simmer for about 1-1/2 to 2 hours, stirring occasionally.  If water evaporates, just add more until beans are tender.