Allergy-free meals: Stuffed portobello mushrooms, and breakfast sandwiches

Stuffed Portobello Mushrooms. (Courtesy of Piller's Fine Foods)

Stuffed Portobello Mushrooms. (Courtesy of Piller's Fine Foods)

RITA DEMONTIS, NATIONAL FOOD EDITOR, QMI Agency

, Last Updated: 12:47 PM ET

Just recently, the award-winning Piller's Fine Foods, that name in delicious, specialty European deli meats, expanded its allergen-free line to offer parents of children with food allergies new meal options, as well as helping keep kids safe in the school lunchroom.

Research from the Canadian Anaphylaxis Initiative shows four–out-of-five accidental exposures occur away from home, with about 7% of the Canadian population (or 2.4 million people) now dealing with this heightened health issue, as cited by Health Canada.

Research also shows about 300,000 Canadian children have food allergies, plus about one in every 100 Canadians has celiac disease and must avoid gluten.

With this in mind, Piller's recently expanded Simply Free line is now free of gluten and all other major food allergens, including milk, peanuts, tree nuts, mustard, sesame, egg, fish, soy and sulphites. The expansion includes more sliced meats like pastrami and capicola, meat snacks, sausage, ham and fully cooked breakfast options such as cornmeal back bacon and breakfast sausage.

The new Piller’s Simply Free line is now available at grocery stores across Canada. For more information, plus allergen free recipe ideas, check out Pillers.com/simplyfree.

Here's a selection of recipes that utilize the new line, but can accommodate your favourite deli meats.

Stuffed Portobello Mushrooms

Ingredients:

  • 2 pepperoni sticks, finely diced
  • 4 medium Portobello mushrooms (stems removed)
  • 2 tsp. (10 ml) vegetable oil
  • 1 cup (250 ml) green onions, finely chopped
  • 1 clove garlic, finely minced
  • 1/2 cup (125ml) mushroom stems, finely chopped
  • 1/2 cup (125ml) red bell pepper, finely diced
  • 3 Tbsp. (45ml) black olives, chopped
  • 2 tsp. (10 ml) olive oil

Directions:

Preheat oven to 450F (230C). Line a baking sheet with foil sprayed with vegetable oil. Remove stems from mushrooms and dice until you have ½ cup (125ml). Place mushroom caps on baking sheet and spray both sides with vegetable oil. Bake for 15 minutes or until tender. Meanwhile, heat a skillet with vegetable oil spray; add oil and saute onions for 3 minutes. Add pepperoni and saute for 3 minutes. Add garlic and mushroom stems and saute for 3 minutes. Add bell peppers and olives; saute for 2 minutes. Preheat oven to broil and spoon pepperoni filling over top mushroom caps. Sprinkle olive oil over top and broil for 1 minute just until topping browns.

Serves 4.

Broccoli & Ham Salad

Ingredients:

  • 6 oz. (175g pkg.) smoked Black Forest ham slices, diced
  • 1 cup (250ml) broccoli florets, sliced
  • 1 can (325ml) mandarin oranges, drained
  • 1/2 cup (125ml) jarred roasted red pepper, drained and sliced
  • 1/2 cup (125ml) fresh blueberries
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/2 bunch, about 1/2 cup (125 ml) fresh basil, thinly chopped
  • Juice of two limes
  • Salt and pepper

Directions:

In a large bowl combine all ingredients except lime juice and mix well. Drizzle lime juice over salad; season with salt and pepper to taste.

Serves 8.

Soft Turkey Tacos

Ingredients:

  • 5 slices roasted turkey, cut into strips
  • 4 soft corn tortillas
  • 1/2 cup (125ml) lettuce, shredded
  • 1/4 cup (60ml) carrots, cut into matchsticks
  • 2 Tbsp. (30ml) extra-virgin olive oil
  • 1 Tbsp. (15 ml) cilantro, finely chopped
  • Juice of one lime
  • Salt and pepper

Directions:

In a large mixing bowl combine lettuce, carrots, cilantro, olive oil, lime juice, and salt and pepper to taste. Lay out tortillas and divide mixture among tortillas; top with turkey breast strips.

Fold in half and enjoy.

Serves 2.

Breakfast Sandwich

Ingredients:

  • 1 slice (26 g) smoked breakfast ham (or cornmeal back bacon or sausage round), cut in half
  • 1 fried egg
  • 1 slice cheese, of your choice
  • 1 rice bun, toasted
  • 1 tsp. (5 ml) butter

Directions:

Place ham slice on bottom of toasted, buttered bun; add egg and cheese and cover with toasted bun top.

Serves 1.


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