Raise your hand if you like portobello mushrooms??? My hand is raised!!! And filling them with deliciousness takes it to another level in my opinion. Stuffed portobello mushrooms, portobello boats, portobello pizza…..call it what you will but I’m sold if this mushroom is involved.
I may have mentioned in prior posts that I was a vegetarian for about 5 years. When I met my hubby (then, boyfriend), he was a vegetarian and during that time, I was on a little “diet kick” — eating mostly carbs! I rarely ate meat (because it was fattening!) and I stuck to pastas, popcorn and rice bowls! Wow……have things changed for me, right?!? So going full vegetarian to make it easy on me in terms of cooking, was a cinch. All that being said, I used to served a couple of big portobello mushrooms along side of my carb ladened side dish.
These mushrooms were so good whether it was cooked up on the BBQ, under the broiler or in a pan — all I did was add a little butter or evoo, garlic, S&P and it felt like we had a steak! I also cut into thick slices, cooked in olive oil & balsamic vinegar and served on a salad …….again, resembling a steak salad! (Can you tell? I was starting to miss my meat!)
Once I did start eating meat again, these favs of mine kind of went to the wayside as I related them to being my “meat” portion on my plate. I had to change my way of thinking about them and I remind myself that these little gems were not my meat/protein and they could easily & should be, added to my plate!
Here are some of the benefits of portobello mushrooms. They are a great fiber resource as well as adding vitamin B to your diet!
Onto the recipe! I made this up because I had an overload of basil and whipped up a bunch of pesto so this little meal came about quickly and easily…..and was so tasty! I thought I’d share it with you for a quick ‘throw together’ on a busy night. Pesto recipe is under ‘SIDES’ or click here.
- 4 large portobello mushrooms
- 1 lb grassfed ground beef
- 2 tbsp ghee
- 1 tbsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup pesto sauce/divided
- 1/4 cup diced tomatoes
- 2 tbsp sliced green onions
- Preheat oven to 425 degrees.
- Cook ground beef in large pan with garlic powder, salt & pepper.
- Take stem off of portobello, along with wiping or spooning off scales.
- Chop stems to resemble ground beef and add to beef, incorporating.
- Melt the ghee and brush on both sides of all 4 mushrooms.
- Place on baking sheet and cook for 10 min.
- While mushrooms are in oven, add 1/4 cup+ of the pesto sauce to ground beef and mix to incorporate.
- Take out and fill with ground beef/pesto evenly and place back into oven for 5 min.
- Top with tomatoes, green onions and reserved pesto sauce.
