Monthly Archives

August 2016


    Meatless Meal Featuring Portobello Mushrooms

    August 31, 2016

    I absolutely love portobello mushrooms! I first made a version of this recipe when I had to figure out how to use a leftover steak. It wasn’t enough to feed my fiance and me, so I cut it up, added some other choice ingredients, stuffed it into some portobello mushrooms, and voila! Delicious dinner for two.

    Recently, I’ve been finding eating meat less and less appealing. I’m not eating full on vegetarian, but for some reason, I’ve been leaning more towards vegetables and less towards meat.

    So, I modified my portobello recipe, and served it up with sautéed green beens and yam fries for my first Meatless Meal recipe for the blog.


    Meatless Meal Featuring Portobello Mushrooms

    Meatless Meal Featuring Portobello Mushrooms


    • 2 large portobello mushrooms
    • 2 bell peppers
    • 1 small white onion
    • 1 tbsp olive oil
    • 2 tbsp balsamic vinegar
    • 1 tbsp crushed garlic
    • 2 slices of provolone cheese
    • 2 tbsp pureed horseradish
    • salt and pepper


    1. Preheat oven to 350 degrees Fahrenheit
    2. Prepare mushrooms by brushing them clean and scooping out the gills on the inside
    3. Rub olive oil on inside and outside of the mushrooms
    4. Place them inside facing up on a cooking tray
    5. Pour half of 1 tablespoon of the balsamic vinegar in each of the mushrooms
    6. Salt and pepper to taste
    7. Place in oven for approximately 10 minutes
    8. While mushrooms are cooking, slice bell peppers and onion and sauté in remaining olive oil, balsamic and garlic
    9. When mushrooms are done, scoop half of the horseradish into each mushroom
    10. Add sautéed pepper mix scooping half of the mix into each mushroom
    11. Top with a slice of the provolone cheese
    12. Place back into the oven and allow to cook another 5 minutes (or until the cheese melts)
    13. Serve with your favourite sides


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