Salmon Stuffed Portabella Mushrooms

How is it spelled? Portobello or Portabella – from what I understand there is no ‘right’ spelling. Both versions are accepted, but the Mushroom Council  decided to go with Portabella to provide some consistency across the market.

The scientific name ‘agaricus bisporus’, for these giant mushrooms comes from the Greek word ‘agrarius’ meaning ‘growing in fields’. A portabella mushroom can measure up to six inches across the top. On the underside of the cap are black ‘gills’. The stems and gills are both edible, though some people remove the gills to make more room for stuffing or simply to avoid blackening a dish. Did you know that most of the table mushrooms we eat are all the same variety? The difference is just age– white are the youngest, cremini the middle and portabella the most mature. I really wasn’t aware of that for many years myself.

In May and June of 2016, I posted some recipes on my blog for a variety of stuffed burgers  including a mushroom burger. They became very popular on the Pinterest site so I thought you might like to try some of them.

This recipe is for a roasted stuffed portabella mushroom. If you don’t care for salmon you can always change it up for ground beef or turkey using your favorite herbs and spices.

Salmon Stuffed Portabella Mushrooms
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Servings
2-4
Servings
2-4
Salmon Stuffed Portabella Mushrooms
Yum
Print Recipe
Servings
2-4
Servings
2-4
Instructions
  1. Preheat oven to 400 F. In a bowl, combine all ingredients through salt & pepper, mix well. Coat both sides of mushrooms in Italian dressing & place them upside down in a baking dish.
  2. Equally distribute the salmon mixture between mushroom caps; form a mound. Sprinkle with extra Parmesan cheese. Bake 25-35 minutes or until mushrooms are tender & the cheese is slightly browned.
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Christmas Morning Strata

What could be more convenient on Christmas morning than a savory breakfast casserole that is just waiting to be baked!

‘Strata’ is a culinary term coined in the 1950’s for an old fashioned baked egg casserole. Ingredients are layered, using the same technique as when preparing a lasagna or quiche, only bread is used as the main starch and eggs are the binder. Strata’s are always savory as opposed to bread pudding, which can be sweet or savory.

In the late seventies, here in Alberta, Canada, eight ‘bridge club’ friends had an idea about writing a cookbook. They called it ‘The Best of Bridge’, which went on to become one of the most successful brands in Canadian publishing. One of their first recipes published in 1979, was called ‘Christmas Morning Wife Saver’, which became a signature recipe that put the group on the road to success. It was a breakfast casserole that could be prepared on Christmas eve, refrigerated overnight, ready to bake Christmas morning.

Time has passed and this has given way to unlimited ideas for such casseroles which are served at any time of the day now. On either side of us, our neighbors have small children. For a special Christmas treat some years, Brion and I have given them breakfast strata’s that they can bake while their children open gifts. They seem to enjoy them.

One of my favorite strata recipes, I happened to find in a California ‘Savemart’  magazine, when on holiday one year. I like to use apple/chicken sausage in ours but you can change it up to your personal preference.

Bacon & Sausage Christmas Strata
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Stay out of the kitchen Christmas morning with this wonderful make-ahead breakfast casserole.
Servings
10
Servings
10
Bacon & Sausage Christmas Strata
Yum
Print Recipe
Stay out of the kitchen Christmas morning with this wonderful make-ahead breakfast casserole.
Servings
10
Servings
10
Instructions
  1. In a large skillet, cook bacon over medium heat for 15 minutes or until crisp; drain. Cut bacon into 1-inch pieces. Into same skillet, add sausage & cook over medium heat until browned, breaking up sausage with the side of spoon; drain. Prepare bread cubes & vegetables.
  2. In a medium bowl whisk eggs, milk, mustard, salt & pepper. Generously spray a 13 x 9-inch baking dish. Using half of each, layer bread cubes, bacon, sausage, cheese, peppers & green onions into baking dish; repeat layers with remaining ingredients. Carefully pour egg mixture evenly over the casserole mixture.
  3. Cover with plastic wrap, gently pressing down so wrap is right on the surface of the mixture. Cover with foil & refrigerate overnight. Remove strata from fridge in the morning. Remove foil & plastic wrap. Preheat oven to 325F. & bake for 1 hour or until center is set, (if strata is browning to fast, loosely cover with foil). Allow to stand 10 minutes before cutting into squares.
  4. If you chose to bake it immediately after it is prepared, just wait long enough for the egg mixture to soak into the bread cubes.
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