Last night, I decided to go meatless and made Stuffed Porto Pattys from the Maximized Living Nutrition Plans Book. One of the many joys of cooking is being able to improvise. I was out of tomatoes so I just substituted chopped zucchini instead. I also substituted a very light sprinkle of raw cheddar cheese instead of goat cheese. The portobello mushrooms are so rich and meaty and satisfying that will satisfy even big appetites.
These portobello mushroom caps make the perfect ‘bowl’ and can be stuffed with any veggies you have on hand. You can even leave off the cheese entirely. The recipe suggests grilling, but since it was raining last night, I just popped mine in a 350 degree oven for about 25 minutes.
You can also assemble the mushrooms ahead of time and just sprinkle with the cheese and pop them in the oven when you are ready. It only took me minutes to gather and chop the ingredients, then just 25 minutes in the oven.
4 medium portabello mushroom caps
1 large tomato, diced
1 organic yellow bell pepper, diced
6-8 kalamata olives, sliced
4 leaves chopped basil
1/2 small red onion, diced
2 handfuls organic spinach
2 teaspoons garlic, minced
2 tablespoons grass fed butter or avocado oil
1/4 teaspoon sea salt
1/4 teaspoon course ground black pepper
goat cheese crumbles or raw cheddar cheese, optional
Melt butter or avocado oil and lightly cook garlic until tender. Wipe off any dirt from the mushrooms with a damp towed. Brush insides of mushrooms with half of the melted butter/garlic mixture. Sautee peppers, onion, tomatoes, spinach, olives, salt, and black pepper with the rest of the butter/garlic for 3-4 minutes or until tender. Meanwhile, grill or bake mushroom caps for approximately 4 minutes or until softened. Fill the caps with the veggie mixture and cheese if desired, continue cooking until cheese is melted and everything is heated together.