Skip the meat and try this stuffed portobello recipe from FitSugar reader 2peasinablog. She posted this recipe for spinach- and feta-stuffed portobello mushrooms in the FitSugar Healthy Recipe community group.
I love portobellos but was looking for a new way to make them besides just grilling. Stuffing them makes them more filling (and delicious!) for a light meal.
Learn how to make these stuffed portobellos after the break!
When I go out for Mexican food, I love to order unhealthy dishes like queso dip, nachos, or a heaping plate of carnitas. However, when I make Mexican at home, I favor light and fresh dishes like these veggie tacos.
They're filled with roasted mushrooms and zucchini, resulting in a taco that's hearty, but not fatty. To make them really figure-friendly, serve with homemade salsa or pico de gallo. Enjoy these simple and scrumptious tacos tonight! Get the recipe.
When it comes to meaty sandwiches, it's hard to get much meatier than a sloppy joe. But with National Vegetarian Month on the horizon, you can enjoy a kinder, gentler, and healthier version of the old Manwich.
Made with hearty portobello mushrooms flavored with bell peppers, onions, tomato paste, and a touch of spice, these vegetarian sloppy joes don't taste like beef, but in sentiment and sloppiness, they do the trick. Get the recipe now.
One can never have too many burger recipes, and this one is perfect for vegetarians! It expertly marinates portobello mushrooms in balsamic vinegar and garlic.
The 'shrooms are charred on the grill and served with chunks of smoky red bell peppers and disks of goat cheese. The final result is very satisfying — especially when paired with a cold beer and enjoyed in the open air.
Interested in the recipe? All you have to do is keep reading
One of my favorite ways to liven up tired weeknight favorites is to give them a seasonal twist. Switch up the same old vegetarian tacos by swapping canned beans for farm-fresh roasted vegetables.
Slip leftover portobello mushroom caps and slices of roasted zucchini squash between warm corn tortillas to add a delicate earthiness to your meal. Add in spicy red onion and juicy fresh salsa, and your Mexican meal is complete.
For a tasty, wholesome meal, read more
When you take over the grill tonight, test out a vegetarian barbecue option that's not so redundant: a meatless take on the New Orleans muffuletta sandwich. With crusty bread and warm, caramelized slices of eggplant, zucchini, red bell pepper, and mushrooms, this sandwich is a scrumptious, filling, and nutritious variation of the hearty Louisiana original. For extra creaminess and crunch, you can toast the bread and the provolone on the grill, too. Make this your new favorite veggie sandwich and read more
Why head to the local pizza parlor when you can whip up gourmet pies in the comfort of your own kitchen? With the help of store-bought dough, pizza making is a cinch. This recipe tops the dough with portobello mushrooms, red peppers, garlic, and two types of cheese.
However, the best thing about homemade pizza is the ability to get creative. Top your pizza with whatever ingredients you want! Use this recipe loosely as a guide and go from there. Making pizza is also a great way to transform leftovers into something new and delicious. For the simple technique, read more
With their meaty texture and wide availability, mushrooms are often a go-to ingredient in vegetarian cooking. However, as with chicken, it can be easy to get stuck in a rut cooking the same boring mushroom dishes.
Not true with this recipe: it takes chunks of portobello mushrooms and sautes them with onions until soft and tender. These veggies are mixed with a spicy chipotle barbecue sauce before being folded into a tortilla. For extra heat, use pepper jack cheese instead of Monterey jack. Get the recipe when you read more
In German, schnitzel is the word for "cutlet" and the culinary technique usually refers to an ingredient that has been breaded. In this vegetarian variation, thick eggplant slices and meaty portobello mushrooms are dipped in egg and breadcrumbs. Instead of the usual fatty pan-frying, the veggies are baked until brown and crisp in the oven. A delightfully simple lemon-caper butter sauce makes this dish elegant enough for entertaining.
Look at the recipe when you read more
I'm having my friend over for dinner this weekend, and I'm going to bust out the new grill pan for something different and new: these grilled vegetable tostadas.
It makes perfect sense: people grill pizza, so why not grill tortillas? I love feta cheese, but if you're less of a fan, you can always substitute another cheese, like Mexican chihuahua, for instance. To get this easy recipe, read more
