Stuffed Portabella – Spinach Tomato Onion Parmesan and Swiss
I’ve made other portabella mushroom variations before like my Ricotta and Spinach one and my Portabella Pizzas but this is my latest variation and it’s awesome! I made them recently for a family that I care for. They actually made the suggestions, I went with it and they were a hit. So I decided to make them for the hubby and I.
Spider (our boy kitty) missed me being in the kitchen. Anytime I cook, he is either sitting right next to me or stretching out on my leg like I was his human scratching post. So cute.
I love stuffed portabellas for many reasons. They are super easy, a filling low fat vegetarian meal, gluten free, super versatile and really quick to make. You saute everything except the mushrooms in one pan then stuff the ‘shrooms and bake for 20 minutes.
The secret to not having a big watery mushroom mess is pre=baking the water out of the mushrooms while you are sauteing the veggies.
To prep your mushrooms just pre-heat the oven to 400, rinse mushrooms lightly but don’t soak them, remove the gills with a spoon from the mushroom caps, place on a foil covered cookie sheet and bake for 10 minutes. When you take them out, soak up the water that was drawn out with a paper towel. You’ll notice that have flattened out a bit from the water being baked out.
Prep mushroom while sauteing veggies, stuff mushrooms, cover with cheese and bake at 400 for 18 – 20 minutes or until the cheese starts to bubble and brown.
Nom nom nom.
Stuffed Portabella - Spinach Tomato Onion Parmesan and Swiss
1 large tomato or 4 small tomatoes, diced small (can use 1 can of drained diced tomatoes instead)
½ cup of shredded parmesan cheese or italian blend
1 slice of swiss cheese per mushroom
1 Tbsp olive oil
½ tsp each salt and pepper
Read recipe all the way through before starting, it'll save time.
Preheat oven to 400.
While the mushroom is prepping, you can get all the sauteed veggies going.
TO PREP MUSHROOM:
Scrape gills from mushroom caps, place on a foil lined cookie sheet and bake gill side up for 10 minutes. After removing from oven, soak up the water with a paper towel and set aside. Keep oven on.
Heat olive oil and add everything except the mushroom and the cheese. Saute on medium for about 10 minutes. The onions should be translucent and the spinach nice and wilty. If there is too much liquid from the tomatoes, just continue sauteing enough to cook off the liquid.
The mushroom prep and the saute should be done roughly around the same time.
I love when I can use all my leftover ingredients in another delicious recipe. It’s like a mini kitchen challenge to me. I had some leftover kale from my Easy Peazy “Cheesy” Chickpea and Kale Sauté and I had finally unpacked all of my dry goods so I was like a kid in a candy store. No really, cooking makes me that happy 🙂
Not only does kale make me do a happy dance but wheat berries do to! I love these little chewy nutty berries. They have protein, fiber, are rich in vitamins B1 and B3; and the minerals magnesium, phosphorus, copper, manganese and selenium. I buy mine from the bulk section at Whole Foods or Sprouts. I even made a Wheat Berry Waldorf Salad with them that turned out amaze-balls.
Ok so I combined my love of kale, wheat berries and coconut. Turned the protein factor up a notch and added some bite size pieces of chicken. You can actually omit the chicken if you wanted to make this salad vegan. You still get protein from the kale, wheat berries and a little from the coconut. Adding the chicken makes this a meal for me as opposed to a side.
The only thing about wheat berries is that they require a little planning. I soak mine overnight in water then when I’m ready to use them the next day I cook them for an hour on the stove. Some people don’t soak overnight and cook theirs for 2 hours on the stove. I’ve done it both ways and they both work but I prefer soaking because I feel like berries get plumper by soaking. But it could just all be in my head, who knows. Wheat berries are worth the extra step in my opinion, I love them.
You can time this recipe very easily if you just follow the simple instructions. If you have pre-soaked your berries you will drain them, put them in a medium saucepan and cover with water about an inch above the berries. Heat to a low boil for an hour. But…1/2 into the boiling you can start the rest of the recipe and everything should come together at the same time.
Warm Chicken Kale Coconut Wheat Berry Salad - Paleo
4 cups kale (washed, stems removed and leaves torn into little bite size pieces)
1 cup unsweetened coconut flakes (I used large flakes)
½ cup wheat berries that have been pre-soaked overnight
⅓ cup extra virgin olive oil
2 Tbsp coconut aminos (can sub with soy sauce but it will not be a paleo recipe then)
1 Tbsp coconut oil (for cooking chicken)
1 tsp dark sesame oil
½ tsp ground ginger powder
pinch of salt/pepper to taste
Cook soaked wheat berries in a medium saucepan and bring to a low boil, cook for 1 hour adding a little water if it boils away. 30 minutes into cooking the wheat berries, start the rest of the recipe in the order below.
Preheat the oven to 350.
In a large bowl, whisk olive oil, sesame oil and coconut aminos. Remove 2 Tbsp of mixture and set aside to use at the end of the recipe.
Add kale and coconut flakes to olive oil mixture and combine so that the kale is covered. I used my hands and massaged the oil into everything.
Place kale/coconut now covered in olive oil mixture onto a baking sheet and bake for 10 minutes. Toss kale/coconut and cook for another 5 minutes.
While the kale is cooking, saute the chicken.
In a large saute pan, add chicken, 1 Tbsp of coconut oil, ground ginger and salt/pepper. Saute until chicken is slightly browned all over.
At this time, everything should close to being done all together, give or take a minute or two.
Once all of your ingredients are prepared (wheat berries, kale/coconut and chicken), combine everything into a big bowl and top with the 2 Tbsp of the olive oil mixture you reserved.
Toss everything and serve.
Store leftovers in a covered bowl in the fridge and reheat as needed. It reheats really good so it can be made ahead of time.
I love a challenge. So while I’m planning my recipes for the week I will ask the hubby if he is in the mood for any particular meal. Of course he didn’t pick something easy like salad, he picks paella. Thanks hubby. Challenge accepted.
Of course I wasn’t going to make the traditional paella that is made with rice. Since I replace rice with quinoa in my other recipes like paleo “faux” fried rice, I knew it could be done. The secret is in the spices. I found this awesome recipe on www.skinnyms.com as a great starting point.
Since quinoa is so versatile and absorbs any seasoning or flavoring you incorporate into it, I was pretty sure this would work. Off to the laboratory (kitchen) I went.
We used shrimp and sea scallops for the protein but by using quinoa, the protein levels gets kicked up even more! Quinoa is just so super awesome. I could eat it every day (and almost do).
Before starting anything, place the shrimp and scallops in a bowl, sprinkle with 2 teaspoons of seafood seasoning, mix it around so all of the seasoning touches everything. Place in fridge until ready to use.
Start your quinoa. I use the pre-rinsed kind but if you don't, make sure to rinse your quinoa so it doesn't have any bitterness.
Put 1½ cups of uncooked quinoa and 3 cups of chicken broth in a medium saucepan and bring to a boil. Once boiling, reduce heat to a simmer, add ½ teaspoon of saffron threads, spanish paprika, black pepper, a dash of salt and cover. Cook for 15 minutes, stirring every 4 or 5 minutes.
While the quinoa is cooking, in a LARGE skillet (I used a heavy cast iron one), heat 1 tablespoon olive oil and saute your diced onion for about 5 minutes, stirring occasionally.
Once your onion has been sauteed add another tablespoon of olive oil, garlic, red pepper flakes, red bell pepper and tomatoes, stir and continue to saute for 3 or 4 minutes.
Add quinoa, 3 cups chicken broth and bay leaf to the onion mixture and stir to combine. Sprinkle with the other ½ teaspoon of saffron threads, 1 teaspoon seafood seasoning and a dash of salt. Bring to a boil then reduce to a low boil and cover for 10 minutes.or until the liquid has been absorbed.
Add peas, shrimp and scallops. Sink them down into the quinoa mix so that the seafood is surrounded by the quinoa. Cover and continue cooking for 5 minutes. Turn off heat and let stand for 10 minutes while still covered.
Balsamic Roasted Chicken with Apple Rhubarb Chutney
Balsamic Roasted Chicken with Apple Rhubarb Chutney ~ sounds so fancy, doesn’t it? It’s so flipping easy though. No special skills or tricks. If you can measure stuff and dice other stuff, you got this.
The chicken only takes a few minutes to prepare for baking. If you start the chutney once you put the chicken in the oven, they will be ready at the same time. But if they aren’t, no worries. Both the chicken and chutney reheat just fine so you can go ahead and make this ahead of time.
Lean protein topped with a flavorful chutney that is packed with vitamins and fiber. This chutney goes great on chicken, turkey and pork. Such a simple paleo, gluten-free meal. Ready in 30 minutes. Start to finish.
Balsamic Roasted Chicken with Apple Rhubarb Chutney
After not eating the best on our recent vacation, I was really looking forward to getting back into our healthy clean eating habits again. It’s only been a couple days and thankfully my body is already starting to feel like itself again.
I love what kale does for my body so when I found this recipe at ifoodreal.com, I knew it had to be made STAT! I made my tweaks and chowed down. This is now my new favorite summer salad. Vegan, gluten free and absolutely paleo optional just by omitting the sliced almonds.
I used baby kale mixed with the mixed greens to cut the bitterness that kale can have at times. Massaging olive oil into the leaves and using sweet fruit completely wiped out any bitterness too. I added a small handful of shredded carrots just because I had some leftover in the fridge so if you have random veggies that you don’t want to go to waste, throw them in too.