Stuffed Mushroom Marinara

I made stuffed mushrooms a couple of weeks ago for Meatless Monday.  While we were eating them Mr. T said that he'd love to try them with some red sauce.  We talked it out and this is what we came up with.

These were delicious!  The stuffing would also make a great stuffing for pasta (I'm thinking stuffed shells might be in my future).  Here's my advice on how much marinara sauce to actually use.  You don't want the spinach mixture to be floating around in sauce but everything still needs to be moist.  Start out with half a cup or so of sauce, mix it all together and add more if you need to.

If you're looking for a vegan option leave the cheese off.  It's still good.

Stuffed Mushroom Marinara:

4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced

1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1 cup marinara sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano

salt and pepper
4 slices provolone cheese

Preheat oven to 400 degrees.

Heat a skillet over medium high heat.  Add 1 tablespoon olive oil.  When the oil is hot add the onion.  Once the onion starts to brown add the garlic and carrots.  Let everything cook for about a minute and add the spinach.  Let the spinach mixture cook for an additional minute or so (I let them cook while I took the gills out of the mushrooms) and add the marinara sauce, salt, pepper, garlic powder, onion powder, and dried oregano.  Stir to combine.


Brush each mushroom cap with a little olive oil and begin to stuff them.

Once each mushroom is as full as you'd like it to be place them on a baking sheet and place one slice of provolone cheese on top of each mushroom cap.  Bake for 15-20 minutes, until the cheese is nice and bubbly.

Veggie Stuffed Mushrooms

I've been in some what of a Meatless Monday rut.  I didn't grow up eating very many meatless meals and sometimes I have trouble thinking of new ideas.  This one came from seeing my Easter menu and realizing that I forgot to make the dang mushrooms.  I figured that I might have a good idea for something new for Meatless Monday.

These were delicious.  The mushrooms give a really meaty texture so if you're still on the fence about going meatless I think this would be a great place to start. 

Veggie Stuffed Mushrooms:

4 large portobello mushrooms, gills removed
2 tablespoons olive oil, plus some to drizzle on top
1 onion, chopped
1 bell pepper, chopped
2 carrots, chopped
2 cloves garlic, minced
1/3 cup bread crumbs
1 box frozen, chopped spinach, thawed and squeezed as dry as possible
1/2 cup reduced fat shredded mozzarella cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
salt and pepper

Preheat oven to 400 degrees.

Heat a skillet over medium high heat.  Add 1 tablespoon olive oil.  When the oil is hot add the onion and bell pepper.  Once the onion starts to brown add the garlic and carrots.  Let everything cook for about a minute.  The carrots still need to be pretty crunchy.  Remove from heat and pour into a bowl.

Add the breadcrumbs, cheese, spinach, 1 tablespoon olive oil, and seasonings.  Mix everything to combine.

Brush each mushroom cap with a little olive oil and begin to stuff them. 

Once each mushroom is as full as you'd like it to be place them on a baking sheet and drizzle the top with a little more olive oil.  Bake for 15-20 minutes and enjoy.

Balsamic Glazed Sirloin

This is another recipe that I found in my latest Clean Eating Magazine.  They have a lovely picture that some food stylist spent hours on I'm sure.  The picture did it's job though because I couldn't wait to make the recipe at home.

I didn't follow the recipe exactly (like I ever do) because I didn't want to buy things like safflower oil, which I would only ever use for this recipe.  I was a little disappointed with this.  The vinegar taste was a little overwhelming but I did like the way the steak came out.  I feel like a spoon of brown sugar would go a long way with this dish.

Balsamic Glazed Sirloin:
(adapted from Clean Eating Magazine, March 2012)
4 servings, 7 WW+

1/2 cup balsamic vinegar
1/2 cup thinly sliced sweet onions
2 teaspoons Worcestershire sauce
1/2 teaspoon chili powder
1 pound sirloin steak, trimmed of any fat
1 pound sweet potatoes, peeled and diced
1/3 cup skim milk
1/2 teaspoon sea salt
1 teaspoon olive oil
1/2 teaspoon ground ginger
1 teaspoon brown sugar
Ground black pepper to taste
1 carton sliced mushrooms

In a small bowl combine the vinegar, onions, Worcestershire sauce, and chili powder.  In a large pan add the sirloin and top with 2 tablespoons or the vinegar mixture, turning to coat.  Marinate for 15 minutes, turning occasionally.

Meanwhile, fill a pot with 2 inches or water and insert a steamer basket.  Steam the potatoes  until tender, about 13 minutes.

Carefully remove the potatoes and dump out the water.  Transfer the potatoes back into the pot and beat with an electric mixer.  Add the milk, salt, brown sugar, and ground ginger.

In a large non-stick skillet, heat the oil over medium-high heat.  Remove the sirloin from the marinade and add to the skillet.  Cook for 3-4 minutes per side, transfer to a cutting board, and sprinkle with salt and pepper.

Add the remaining vinegar mixture and the mushrooms to the skillet, bring to a boil and let cook for 1-2 minutes until reduced, scraping and stirring with a wooden spoon constantly.  Remove from the heat and add the remaining salt and pepper.  Slice the sirloin against the grain.  Serve with the mashed potatoes and reduced vinegar sauce.

Chicken with Mushrooms

I've been trying new recipes recently and this is one of the recent winners.  Mr. T and I both really enjoyed this meal. 

Chicken and Mushrooms:
(skinny taste)

8 chicken tenderloins, 16 oz total
2 teaspoon butter
2 teaspoon olive oil
1 tablespoon flour
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley


Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

















Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

Sauteed Garlic Mushrooms

Mr.T and I eat a lot of mushrooms. They're tasty and something that we both grew up with. I found this recipe in a cookbook that was given to me at one of my bridal showers 3 years ago. I'm slightly embarrassed to say that this is the first time.I've used it.

Sauteed Garlic Mushrooms:
(Family Favorites- Vegetables)

1 pound white mushrooms
5 tablespoons olive oil
2 garlic cloves, finely chopped
Squeeze of lemon juice
Salt and pepper

Wipe all of the mushrooms clean and trim the stems off. Cut the large ones in half so all the mushrooms cook at the same time. Heat the oil in a large skillet. Add garlic and cook for 30 seconds until lightly browned. Add the mushrooms and cook until most of the oil has absorbed into the mushrooms.

Reduce the heat to low and let the mushrooms cook. Reduce the heat to low.  When the juices have come out of the mushrooms, increase the heat and saute for 4-5 minutes, stirring frequently.  Add a squeeze of lemon juice and some salt and pepper.  Cook for an additional minute then serve.

Mushrooms and Onions

Whenever Mr. T and I go out to a steakhouse I get the mushrooms and onion add on.  I love them and in my opinion mushrooms and onions are a must have with a steak.

Mushrooms and Onions:

1 sweet onion, sliced

1 carton of mushrooms, baby bellas or button, sliced

1 tablespoon of olive oil

2 tablespoons butter

1 teaspoon steak seasoning

Heat a skillet over high heat.  Add the olive oil and butter and let melt together.  Add the mushrooms, onion, and steak seasoning.  Cook, stirring randomly, until the onions are starting to turn soft and get a little brown on the edges.