Hmmmm. It was easy. Delicious. The family is full, leftovers are in the fridge, and sundaes await in the freezer–when we recover from the food coma. Today, I attempted stuffed Portobello mushrooms, marinated and breaded pork chops, and corn-on-the-cob. After reading multiple recipes, I decided on the following ingredients for the mushrooms:

Stuffed Portobello Mushrooms


  • 4 large Portobello mushrooms, rinsed and stems removed
  • 1 medium leek, thinly sliced
  • 1 medium onion, chopped
  • 2-3 cloves garlic, chopped
  • 1 yellow zucchini
  • 1 orange bell pepper, chopped
  • 1 medium tomato, seeds removed and chopped
  • 6-7 fresh basil leaves to taste, chopped
  • sprinkle of parsley or chopped parsley
  • 2 cups spinach, washed
  • handful of shred parm or mozzarella cheese
  • 2 tablespoons olive oil, more to spread on mushroom caps
  • salt and pepper to taste
  1.  Preheat oven to 400 degrees.
  2.  Remove the stem of the mushrooms by lightly twisting the stem from the head. Rinse the soil away and pat dry. Set aside.
  3.  Thinly chop the leek until you reach the coarse green of the upper leaves. Finely chop the onion.
  4. In a sauté pan, pour in 2 tablespoons oil. Heat to medium and add leeks. Stir and let sauté until leeks soften slightly. Add onions.
  5. While onions and leeks soften, chop the garlic, zucchini, bell pepper, tomato, basil, and parsley, if using fresh.
  6. When onions are softened, add in zucchini. Allow to brown slightly. Add in basil, bell pepper, tomato, and parsley. Sprinkle with a pinch of salt and pepper. Heat through and remove from heat. 
  7. Add in spinach. Stir in and allow to wilt. 
  8. Stir in cheese. Set mixture aside. 
  9. Pour a very small amount of oil into your palm. Use to coat the cap of each mushroom. Place each mushroom, capside down, onto a foiled baking sheet.
  10. Spoon the vegetable mixture into the caps. Sprinkle with addition cheese and pepper.
  11. Place in the pre-heated oven. Set the timer for 12 minutes. Remove from heat. Enjoy 🙂