“Meatless Monday” Recipe of the Week – Caprese Portabello Burgers

January 11, 2021 at 6:01 AM | Posted in diabetes friendly, Diabetes Self Management, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Caprese Portabello Burger. To make this week’s recipe you’ll be needing Portobello Mushrooms, Mozzarella Cheese, Plum Tomatoes, Garlic Clove, Black Pepper, Basil, Light Balsamic Vinaigrette, and Whole Wheat Sandwich Thin Rounds. The Burger has 191 calories and 21 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Caprese Portabello Burgers
Avoiding meat? You’ll never miss it with these juicy mushroom burgers! Grilled Portabello mushroom caps star as the main attraction between two toasted whole-wheat buns.

4 portobello mushrooms (about 3/4 pound), gills and stems removed
3 ounces mozzarella cheese, diced
2 plum tomatoes, chopped
1 clove garlic, crushed
1/8 teaspoon black pepper
2 tablespoons chopped fresh basil
1 tablespoon light balsamic vinaigrette
4 whole wheat sandwich thin rounds, toasted

Yield: 4 servings
Serving size: 1 burger

1. Spray grill with nonstick cooking spray and heat over medium-high heat. Meanwhile, combine cheese, tomatoes, basil, vinaigrette, garlic and pepper in small bowl.

2. Grill mushroom caps, stem side down, 5 minutes on each side or until done. Spoon one-fourth of tomato mixture into each cap. Cover and grill 3 minutes or until cheese is melted. Serve on sandwich thins.

Note: Cooked portobello mushrooms can be frozen and will keep for several months. Store in plastic containers or freezer bags.

Nutrition Information:
Calories: 198 calories, Carbohydrates: 28 g, Protein: 13 g, Fat: 6 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 397 mg, Fiber: 7 g

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Sunday’s Chicken Dinner Recipe – Rustic Asiago Chicken Portobello Skillet

December 15, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 7 Comments
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This week’s Sunday’s Chicken Dinner Recipe is a Rustic Asiago Chicken Portobello Skillet. Got one Hearty and Delicious Meal Recipe to pass along for this week’s recipe, Rustic Asiago Chicken Portobello Skillet. Some of the ingredients you’ll be needing are; Diced Chicken, Portobello Mushrooms, Sun Dried Tomatoes, Orzo, Wisconsin Mozzarella Cheese, Wisconsin Asiago Cheese and more! You can find this recipe at the CooksRecipes along with a huge selection of Delicious Recipes so be sure to check out today! Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Rustic Asiago Chicken Portobello Skillet
This rustic Italian-style chicken and portobello mushroom and orzo pasta dish makes a deliciously hearty one-skillet meal.

Recipe Ingredients:
2 tablespoons butter
1 cup onion, chopped
3 garlic cloves, minced
3 to 4 medium Portobello mushrooms, sliced
1 1/4 cups very hot water
1 teaspoon balsamic vinegar
1 chicken bouillon cube
1/4 cup sun-dried tomatoes, finely chopped (not packed in oil)
2 cups cooked chicken, diced
2 cups cooked orzo (or other tiny pasta)
2 tablespoons fresh basil, chopped
1 cup Wisconsin Mozzarella cheese, shredded
2 plum tomatoes, chopped
6 ounces Wisconsin Asiago cheese, shaved*

Cooking Directions:
1 – In a large 12-inch nonstick skillet over medium-high heat, melt butter. Add onion and garlic, and sauté 2 minutes.
2 – Add mushrooms to pan, stir and sauté for 3 more minutes.
3 – In a small bowl, combine water, vinegar, bouillon cube and sun dried tomatoes, stirring until bouillon cube is dissolved. Add this mixture to skillet.
4 – Stir in chicken and cooked orzo. Reduce heat to low and simmer 5 to 6 minutes until excess liquid is thickened.
5 – Stir in basil, Mozzarella cheese and plum tomatoes. Heat through an additional 2 minutes.
6 – Garnish each serving with shavings of Asiago cheese. Serve immediately.
Makes 6 servings.

*Use a vegetable peeler to shave the Asiago cheese.

Kitchen Hint of the Day!

July 9, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
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Portobello Mushrooms, Love those mushrooms………………

Portobello Mushrooms offer three important B-complex vitamins: riboflavin for maintaining healthy red blood cells; niacin for supple skin and properly functioning digestive and nervous systems; and pantothenic acid, which aids in the release of energy from the fat, protein, and carbohydrates in the food you eat. Just one cup of mushrooms has the potential to release at least 15 different vitamins, minerals, and phytonutrients. Plus a single Portobello contains more potassium than a banana.

Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Portabella Mushroom Slices and Baked Fingerling Potatoes

June 20, 2018 at 5:23 PM | Posted in Simply Potatoes, Wild Idea Buffalo | Leave a comment
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Today’s Menu: Sea Salt Herb Rubbed Tri-Tip Buffalo Steak w/ Sliced Mushrooms, Baked Fingerling Potatoes, and Baked Garlic Loaf Bread.



To start the morning off I prepared a cup of Bigelow Decaf Green Tea. 93 degrees and still humid. Spent the day at the Eye Doctor with Mom. She had cataracts removed from her right eye. She has the left one done in 2 weeks. Ling day, but worth it! For Dinner tonight I prepared a Sea Salt Herb Rubbed Tri-Tip Buffalo Steak along with Sliced Mushrooms, O’Brian Shredded Hashbrowns, and Baked Garlic Loaf Bread.




For Dinner tonight I’m having a Wild Idea Buffalo – Sea Salt Herb Rubbed Tri-Tip Buffalo Steak. it comes packaged as 2 – 4 oz. steaks per package. It’s already Seasoned with Organic: Olive Oil, Sea Salt, Lemon Juice, Black Pepper, Sage, Thyme, Rosemary, Garlic, and Onion Powder.






To prepare it I preheated the oven to 400°. In a Cast Iron Skillet that I sprayed with Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil to, I heated it over medium high heat. When ready I added my Steaks to it. I cooked the Steaks 1 minute each side. I just wanted a light sear on both sides. Then I moved the Skillet on to the preheated Oven and Roasted it for about 4 minutes. Removed the Skillet from the Oven and placed the Steaks on a plate and let them rest for 5 minutes before cutting. The Tri -Tip Steak was super tender and juicy. I had cooked to a medium rare and it came perfect!



I also prepared some Portabella Mushroom Slices. The slices were thick sliced extra large Portabella Mushrooms.I seasoned with Ground Smoked Cumin, Parsley, Sea Salt, and Ground Pepper. I lightly sautéed them in Extra Light Olive Oil and I Can’t Believe It’s Not Butter. I purchased these at Jungle Jim’s International Market.






Then for another side I prepared some Simply Potatoes O’Brian Shredded Hash Browns. I tried these for the first time the other day and love them! Perfect seasoning and fry up perfect. I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.






We’ve taken this coveted chef’s favorite, hand cut them into 4oz. petite steaks, rubbed them with olive oil, and seasoned them with Jill’s special sea salt herb rub to maximize flavor and tenderness. Simply remove the steaks from the package and grill over a high heat for 2 minutes each side for a perfect medium rare. A delightful and light, summer time meal for two! (2 – 4 oz. steaks per pkg.)

Ingredients: 100% Grass-fed Buffalo, Organic: olive oil, sea salt, lemon juice, black pepper, sage, thyme, rosemary, garlic & onion powder.






Simply Potatoes O’Brien Hash Browns

Simply Potatoes O’Brien Hash Browns. Made from fresh potatoes. A great combination of quality and taste. Using only real, fresh, never frozen potatoes. A gluten free product.

* Simply Potatoes O’Brien Hash Browns.
* Made from fresh potatoes.
* Net wt 20 oz (1 lb 4 oz) 567g.
* Gluten Free

Ingredients: Potatoes, Dextrose, O’brien Seasoning (Dehydrated Vegetables [Garlic, Onion, Red And Green Bell Peppers], Salt, Silicon Dioxide [to Prevent Caking]), Contains 1/2% or less of the following: Disodium Pyrophosphate (added to maintain color), Potassium Sorbate Sodium Bisulfite (added to maintain freshness).

Instructions: Keep refrigerated.Cook before serving.Simple steps to delicious potatoes.Heat 2 tbsp of vegetable oil in a skillet over medium heat.Add potatoes. Spread in an even layer and press down lightly with spatula. Divide into fourths.Cook 6-7 minutes or until golden brown on the bottom.Drizzle with additional 1 tbsp of vegetable oil. Turn potatoes over. Cook 6-8 minutes.Note: during cooking, potatoes must reach a temperature of 165 degrees F for 2 minutes. Do not eat until fully cooked.For best quality and cooking results, do not freeze.Keep refrigerated.After opening, store in an airtight container and use within 3 days.

“Meatless Monday” Recipe of the Week – PORTABELLO MUSHROOM STROGANOFF

February 19, 2018 at 6:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – PORTABELLO MUSHROOM STROGANOFF. Using 2 packages of Skinny Noodles Spinach Fettuccine along with Onion, Portobello Mushrooms, Vegetable Broth, Fat Free Sour Cream, and Seasoning. 180 Calories and 21 Net Carbs per serving. You can find this recipe at the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly Recipes along with Diabetes Management Tips, Diabetes News, and more so be sure to check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/



2 (8 oz) packages Skinny Noodles Spinach Fettuccine
2-3 Tbsp olive oil
1 large onion, diced
1 lb. portobello mushrooms, sliced
1-1/2 Cup vegetable broth
1 cup fat-free sour cream
2 Tbsp cornstarch
Salt and pepper to taste


1 – Drain Skinny Noodles Spinach Fettuccine into a colander and rinse well with warm water. Drain and set aside.
2 – Add olive oil to large skillet on medium heat. Stir in onion and cook until soft; turn heat up to medium-high, add mushrooms and cook until browned and limp. Remove to a bowl and set aside.
3 – Add broth to the same skillet, stirring and mixing any onion/mushroom bits from skillet.
4 – Bring to a boil and cook to reduce mixture by 30 percent.
5 – Reduce heat and add back the mushroom/onion mixture.
6 – Remove pan from heat.
7 – Mix together the sour cream and cornstarch, and pour into the skillet to blend with the mushroom/onion mixture.
8 – Return skillet to the burner, add salt and pepper to taste and stir until the sauce thickens.
9 – Meanwhile, microwave drained Skinny Noodles Spinach Fettuccine for 2 minutes. Drain again and top with thicken sauce.

Recipe Yield: Yield: 4 servings

Calories: 180
Fat: 7 grams
Fiber: 5 grams
Cholesterol: 5 milligrams
Protein: 5 grams
Carbohydrates: 26 grams

“Meatless Monday” Recipe of the Week – Grilled Portobello with Basil Mayonnaise Sandwich

November 14, 2016 at 6:36 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Grilled Portobello with Basil Mayonnaise Sandwich. Thank you to Anita for passing this one along to me!



Grilled Portobello with Basil Mayonnaise Sandwich

1/3 cup balsamic vinegar
1/4 cup light olive oil
1 tablespoon minced garlic
6 portobello mushroom caps
1/2 cup reduced fat mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
2 tablespoons chopped fresh basil
6 whole grain buns, split, toasted
1 tablespoon butter
6 leaves lettuce
6 tomato slices

1 – Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
2 – Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
3 – Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
4 – Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.

Creamy Shrimp and Corn Stuffed Portobello Mushrooms

July 12, 2014 at 5:20 PM | Posted in mushrooms, shrimp | Leave a comment
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Today’s Menu: Creamy Shrimp and Corn Stuffed Portobello Mushrooms


Turkey Spam Egg Muffin 006

Mother Nature cranked the humidity up on us today, quite humid out. Started the day off with some Jennie O Bacon, Scrambled Egg, and Toasted whole Grain Bread. Very good way to start the day. A bit humid to get the cart out today but I had it out and did a little maintenance and cleaning on it. Still not quite up to par, those Phantom Pains really took it out of me. For dinner tonight a new one from one of my favorite sites Cooking with a Wallflower. A really super site with some great recipes. I prepared Creamy Shrimp and Corn Stuffed Portobello Mushrooms.


Creamy Shrimp and Corn Stuffed Portobella 005
The minute I seen this recipe I couldn’t wait to give it a try! Mushrooms, Cream Cheese, Corn, Cheese, Shrimp, What is not to like in this recipe! To prepare it I’ll need; 2 Large Portobello Mushrooms, 1/2 Cup Philadelphia (Fat Free), 1 Cup Raw Shrimp (Medium Size), 1/3 Cup Corn Kernels ( I used Green Giant Steam Crisp Super Sweet Yellow and White Whole Kernel Corn), 1/2 Cup Sargento Reduced Fat Shredded Sharp Cheddar Cheese, 1/2 Teaspoon Creole Seasoning, 1/4 Teaspoon Garlic Powder, and Extra Cheese and Parsley Flakes for topping.





To prepare it I preheated the oven to 350 degrees. Lined a small baking sheet with foil and sprayed it with Pam Cooking Spray. Removed the stems from the Portobellos. Placed them on the baking sheet and bake them for about 5 minutes, just to soften them up a bit. Remove from the oven and set aside. Now in a medium size skillet on medium heat, I add a tablespoon of Extra Virgin Olive Oil. When the oil is heated I add my Shrimp, turning them once. Cook until they start turning that red-orange color. Remove them from the heat and let them cool until you can touch them. When cooled a bit I minced them into small pieces. I kept 5 of them out to eat with the dinner. At the same time the Shrimp is cooking I heated up the corn on medium high for about 6 minutes.




Ready for the oven!

Ready for the oven!

Then in a medium size bowl add the Minced Shrimp, Corn, Cream Cheese, Creole Seasoning, and Garlic Powder all together. Softly mix and fold until well mixed. Put the Mushrooms back on the baking sheet, then spoon the Shrimp and Corn Mix into the Portobello Mushrooms and top with the Sharp Cheddar Cheese and Parsley Flakes. Bake them then for 4-5 minutes or until the Cheese has melted. Remove from the oven, let them cool just a bit, and then enjoy!! These are just flat out delicious. You’ve got the Minced Shrimp, the sweetness of the Sweet Corn, and all the creaminess of the Philly Cream Cheese and Cheddar Cheese. Like I said delicious! I served them with a side of the cooked Shrimp with a bit of Louisiana Remoulade Sauce, my favorite Remoulade Sauce. These make a great light meal or even a perfect appetizer. This is one of those Keeper Recipes! You could use Lobster Meat instead of Shrimp for another version of this, I’ll have to try it this way also. I left the link to the original recipe at the end of the post. While at the Cooking with a Wallflower site check out all the fantastic recipes! For dessert later a Jello Sugar Free Dark Chocolate Mousse.




Cooking with a Wallflower

Creamy Shrimp and Corn Stuffed Portobello Mushrooms


“Meatless Monday” – Portobello Burgers

March 24, 2014 at 8:36 AM | Posted in Meatless Monday, mushrooms | Leave a comment
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One of my personal favorites the Portobello Burger.


Portobello Burgers

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese


1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat.
3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Servings Per Recipe: 4
Calories: 203
Amount Per Serving
Total Fat: 14.6g
Cholesterol: 20mg
Sodium: 356mg
Amount Per Serving
Total Carbs: 9.8g
Dietary Fiber: 2g
Protein: 10.3g

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