As scheduled, I made Stuffed Portabello Mushrooms last night. We’ve had them once before and DH (Disagreeable Husband) ate them “to be supportive”. Last night produced a much more pronounced grumble when he saw what was for dinner. “No Meat? I can’t eat dinner without Meat!”. Oh but you can.
I made plenty of sides so DH wouldn’t starve: Baked potatoes, Fresh Steamed Green Beans and Reduced Fat Crescent Rolls. It was delicious!
The stuffed Portabello recipe is so easy:
Portabello Mushroom caps (cleaned with a damp paper towel)
Stovetop Whole Wheat Chicken Stuffing
Heat the grill pan to medium heat. Slather the caps with EVOO – 1/2 tsp. per side.
Grill each side for 4 minutes or until soft.
Assemble the stuffing according to package directions (I use light butter instead of “real” butter. It saves half the calories and fat!)
Scoop 1/2c. of the stuffing mixture onto the grilled mushroom.
Bake at 350 degrees for 8 minutes.
Mushrooms on the grill
Green beans ready to be steamed
Stuffed mushrooms right out of the oven
Well, Did He Eat It? He did, BUT he was “starving” by 7pm. Lucky for him we had a meeting at church last night so he was able to snack away on bagels from Panera.
One Portabello Mushroom with 1/2c. stuffing –3 WWP