When my husband and I started our primal lifestyle, we went meat crazy! This resulted in a disproportionate consumption of meat versus nutrient dense vegetables. It also blew our food budget out of the window! As a way to fix both of these problems, on occasion, we have a meatless dinner. One of my favorite ways to do this is with portobello mushrooms. These “meaty” mushrooms help you forget you aren’t eating actual meat and can serve as a “bun” or “pizza dough” for various toppings.
The Portobello mushroom boasts a great nutrient profile being high in dietary fiber, protein, phosphorous, potassium, vitamin B6, folate magnesium, zinc, manganese, and iron. When buying a portobello mushroom make sure it is not slimy or shriveled and it should have an earthy smell. To clean, carefully wipe and cover the mushroom with a dry paper towel and place in the refrigerator in an area that air can circulate. They can be kept for 5-6 days.
How to make Italian Baked Portobello Mushrooms:
2 portobello mushrooms (for 2 people)
parmesan cheese (I found freshly shaved, made from raw milk, parmesan, asiago, and romano cheese from Trader Joe’s – so good!)
fresh basil, lightly chopped
salt, pepper, and garlic powder
Wipe mushrooms with a paper towel. They do not need to be run over with water. Carefully take out the stem and scrape out the black gill-like fibers. Preheat oven to 350 degrees. Coat the entire mushroom lightly in olive oil. Mix together tomatoes, basil, cheese (as desired), and salt, pepper, & garlic powder. Fill mushrooms with mixture and bake for about 30 minutes!
Time: Prep time – 5 minutes. Bake time – 30 minutes.