A Taste Down Memory Lane

This warm spring weather reminds me of my dad’s amazing BBQ’d dinners. One of my favorite BBQ’d side dishes, which often times turned into my main dish, were his BBQ’d portabella mushrooms. As always I was not going to let this no stove, no oven, and no BBQ living situation stop my cravings! So I created a stuffed portabella mushroom that can be made using the hot plate and toaster oven. With the small cooking area I really focused on making this stuffed mushroom a complete meal. And man did it come out soooo good and hearty! Even Anthony, Mr. Anti-Mushroom, loved it!

Serves: 2

Time:  1 hr


  • 1 ½ tbsp coconut oil
  • 2 tsp garlic
  • 2 tsp basil
  • 1 tsp paprika
  • 1 yellow squash, chopped
  • 1 c sliced yellow and red cherry tomatoes
  • 1 diced shallot
  • ½ c prepared lentils (Trader Joe’s)
  • ½ c cooked quinoa or brown rice
  • 2 c spinach leaves
  • 1 lemon, juice
  • 2 portabella mushrooms, remove stalks and chop
  • 2 tsp olive oil
  • 2 tsp dried Italian seasoning
  • 2 tbsp goat cheese


  1. Preheat toaster oven to 375 degrees.
  2. Heat a fry pan to medium and add coconut oil, garlic, and shallots. Cook for 2 minutes.
  3. Add squash and mushroom stalks to mixture and cook for 5 minutes. Stirring occasionally.
  4. Add lentils, quinoa/rice, tomatoes, basil, and paprika to fry pan. Cook an additional 5 minutes.
  5. Season the cleaned portabellas with olive oil and Italian seasoning.
  6. Add spinach leaves and lemon juice to fry pan. Cook 2-5 minutes until spinach has wilted.
  7. Stuff mushrooms with completed stuffing. Top with goat cheese.
  8. Cook mushrooms for 20-25 minutes until goat cheese is melted and mushroom caps are cooked.

This flavorful creation is one that you will want not only for dinners but also can be used for appetizers using the mini portabella mushrooms! Skip the goat cheese and you have a vegan meal!


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