These mushrooms actually started out as an idea for crispy spring rolls.  Yeah.  The idea changed a lot to turn into stuffed mushrooms. 

Coming up with recipes is kind of like working with Dr. Jekyll and Mr. Hyde.  Sometimes you get an idea and you can immediately make the recipe with no problems.  Just… POW! Perfect recipe ready for the blog.  Other time?  Other times you try to make the same thing like five different times before you decide this isn’t working the way it should and you just can’t buy the ingredients anymore and keep throwing them out because they are absolutely inedible.

That’s what happened with my crispy spring rolls. 

I won’t bore you with the week or so of trying to figure this recipe out but I will tell you this: Do NOT try to make crispy spring rolls by sauteeing them on the stove.  They will fall apart and get greasy and just not do what you want them to do.  You can try baking them but they will not get as crispy as fried egg rolls.  It is a sad and frustrating thing.

ANYWAYS… the filling for my spring rolls was really good.  I knew I needed to do something with it so I thought of other things I could fill.  While I was at Trader Joe’s (my new favorite store… seriously) I saw portobello mushrooms and my new recipe was born.  Thanks, TJ’s… you’ve saved the day again. 

Speaking of Trader Joe’s, I’m going to do a whole post highlighting some of my favorite things from the store.  Some are old and some are brand new but I feel the need to share because TJ’s is KILLIN it lately with some of their new products.  Now that we live a little closer to our Trader Joe’s I’m making more frequent trips there and I ain’t mad about it.

But that’s next week.  This week?  Make these stuffed mushrooms.

Stuffed Mushrooms 

• 4 large portobello mushrooms
• 1 package or can of hearts of palm, drained and rinsed
• 3 ribs of celery, diced small
• 1 large shallot, diced (about 2 tbsp worth)
• 2 cloves garlic, minced
• 2 tsp Trader Joe’s Seasoning Salt OR Old Bay seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• juice of half a lime
• 1 tsp liquid smoke
• 3 tbsp fresh parsley, chopped
• 2 tsp smoked paprika
• 2 tbsp almond flour

1. Scrape out the inside of the portobello mushrooms and lightly brush each side with some olive oil.  Place on a lined baking sheet and set aside while you get the filling ready.
2. Set the oven to broil.  After you drain and rinse the hearts of palm, slice into disks if they aren’t already sliced.  Place the slices in a large bowl and toss with a little olive oil and the seasoning salt or Old Bay.
3. Place a large skillet over medium-high heat on the stove.  Place the hearts of palm in an even layer on the bottom on the pan, working in batches if you need.  Cook for about three minutes or until browned around the edges and then flip and cook for another three minutes.
4. Once the hearts of palm are brown on each side remove them from the skillet and let them cool on a cutting board.  Saute the shallot and garlic cloves in a little olive oil in the same skillet.  Cook for about three minutes or until soft and then place them in the bowl that you seasoned the heart of palms with.
5. Dice the hearts of palm into small cubes and add to the bowl with shallots and garlic.  Add the celery salt, pepper, lime juice, parsley, and liquid smoke to the bowl.  Stir together until everything is coated and combined.
6. Spoon about 1/4 to 1/2 cup of filling into each mushroom, depending on the size of the mushroom.  In a separate bowl.  Whisk together the almond flour and smoked paprika and sprinkle about one teaspoon over each mushroom.
7. Broil the mushrooms for about 5 to 8 minutes or until the almond flour starts to brown and the mushroom starts to get a little soft.  Serve with additional fresh parsley if wanted and enjoy!