Grocery Shopping Without a Plan
When Justin and I go grocery shopping, we don’t usually go in with a plan of any sort. We stroll through the isles, picking out colorful fruits and veggies and other provisions that sound tasty to us. It’s fun to do it this way because you never know what yummy foods you might find! Well, you might know most of the food you will find, because the grocery store is pretty consistent, but you get the point.
In the produce section, we usually grab the standard fruits and veggies; brussel sprouts, cauliflower, carrots, tomatoes, onions, sweet potatoes, potatoes, apples, oranges, etc. (you get the point). We like to try new cuts of beef and pork, and sometimes we will grab a filet of salmon. Justin and I always peruse the fancy cheeses and grab something we haven’t tried and then we’ll grab a few pantry necessities and head home.
Everything but the Kitchen Sink
Once we unload the groceries, it is at that point when I start brainstorming meals. Lunches are easy; a salad with some deli meat and cheese or I’ll plan on having leftovers. But dinner is where I let my creativity in the kitchen run wild. Most nights, I’ll open the fridge, stare at its contents, and start grabbing random things. I will throw it all in a pan, and BAM, I have made a meal.
That is exactly how these Stuffed Portobello Mushrooms came to fruition. Just a bunch of ingredients thrown together into an amazingly delicious dish. These stuffed mushrooms are so simple to make and they are great for grilling out or cooking in the kitchen.
This is an everything-but-the-kitchen-sink kind of recipe. It can be easily adapted to whatever you have in your fridge. Carrots, broccoli, cabbage, tomatoes, zucchini, the list goes on. If you get a good chop on a mix of veggies, saute them all together, throw them on top of mushrooms and pop them in the grill/in the oven, you’ve got an easy, nutritious meal!
I hope you get a chance to try out this recipe! If you do, take a picture and tag me on Instagram @youngwholeandhungry. I would love to see it!
Stuffed Portobello Mushrooms
These Stuffed Portobello Mushrooms are packed with flavor and perfect for grilling out or cooking in the kitchen! With a variety of veggies, including brussel sprouts and cauliflower, this dish makes entree alone and would also be great along-side a nice summer salad. The Stuffed Portobello Mushrooms are Whole30 compliant, paleo, and low carb! You have got to try them!
- 1/2 lb ground beef
- 1 cup red onion chopped
- 2 cloves garlic minced
- 2 cups brussel sprouts shredded
- 2 cups riced cauliflower
- 1 cup chicken broth
- 4 portobello mushrooms
- 2 tsp onion powder
- 1 tbsp ghee or butter
In a large, deep skillet, brown the ground beef on medium high heat. Add salt, pepper, and onion powder as soon as you put the beef in the skillet. Once fully cooked, drain the fat from the beef and set aside in a large mixing bowl.
In the same skillet, melt the ghee and add the onion and garlic. Saute on a medium heat until transparent, 2-3 min.
Add brussel sprouts and sauce at a medium high heat, stirring occasionally for about 3 min.
Add riced cauliflower and chicken broth, stir to incorporate. On a high heat, cook the mixture until the extra liquid is gone, about 10 min.
Clean out the portobello mushroom with a spoon, removing the stem and making room for the filling.
In a large mixing bowl, combine beef and vegetable mix. Salt and pepper to taste.
Preheat the oven or grill to 400 degrees. With a spoon, fill the portobello mushrooms with the mixture, about 1.5 cups per mushroom. Shredded cheese can be added if desired. Place in the oven or grill and cook until mushroom is tender, about 10 min.
Eat, enjoy, and take a picture! Tag me on Instagram @youngwholeandhungry!