The first official week of summer vacation has been a crazy one in my house with illness, restless kids and the usual bustle of activity, so the last thing on my mind was our 3 year vegiversary. Hard to believe that we made the move to a plant-based lifestyle three years ago and have stuck with it. There hasn’t been a time in the past three years that we have wanted to give up – the transition was easy and I worked hard to find tasty recipes that would keep us satisfied with our decision. Click here to find out more about the reasons behind our switch to a plant-based diet.
I love summer time in Texas, because of the abundance of vegetables. They are so big in both taste and size. I was lucky enough to have already planned and shopped for a really great meal, so the preparation was easy. Portobellos have been a part of our diet since we made the switch. They are hearty, have a mild flavor and blend well with a lot of different foods. They are high in fiber, low in fat, boost the immune and cardiovascular systems, as well as have 15 different vitamins, minerals and phytonutrients.
I found some really large portabello mushrooms and was excited to find a new recipe to try them out with. After some research I found this Mediterranean Stuffed Mushroom Recipe and decided to give it a try. I prepared everything ahead of time because I knew we had a busy afternoon/evening. Once we were all home I popped them in the oven and they were DELICIOUS! I made a few modifications to the recipe and it was fantastic.
One thing that the recipe didn’t mention was cleaning out the gills of the mushroom. Many portabello recipes add this step, but I always do it because I feel it enhances the taste. The gills can sometimes be very muddy and have small insects in them. It is not required and I am sure the insects add extra protein! Also, I decided to grill the mushrooms on my indoor grill before adding the toppings and I reduced the cooking time in the oven to about 18 minutes. I eliminated the garlic and substituted for garlic powder – sometimes that amount of garlic can be overpowering. I decided not to add the humus to the portabello before cooking – hubs and I both like the taste of uncooked hummus. I added sun-dried tomato and we honestly think this made the