Welcome to my latest recipe, stuffed mushrooms!

Portobello mushrooms make for a perfect stuffed mushroom. They are large, can be set deep, and cook well in the oven. Not to mention they taste delicious! They are the perfect size for stuffing so when choosing your portobellos make sure they are large enough to stuff, and set deep, meaning the mushroom edges go high over the gills.

This recipe makes for a perfect lunch or dinner, and it’s very easy to prepare.

So without furder ado…let us begin!

You will need:

• 1 pound ground beef or meat of choice
• 1/2 purple onion, chopped
• 6 portobello mushrooms
• 2 cloves garlic, minced
• 1 tbsp fresh chives, minced
• 1 cup cheese of choice
• 3 sweet potatoes
• 1 pound asparagus, sliced
• avocado or olive oil for cooking
• salt and pepper to taste

Step 1:

Preheat oven to 400 degrees.

Pierce your sweet potatoes with a fork, rub in olive oil, then wrap in tin foil. Add the sweet potatoes to the oven to cook.

Next move on to your mushrooms.

Step 2:

Clean the mushrooms and cut out the stem in the center. This will give more space for the stuffing.

Rub the insides and outsides of the mushrooms with oil and place in a pan for 15 minutes to pre-roast before stuffing.

Step 3:

As the mushrooms are roasting, add some oil to a pan and cook your garlic and onion until golden brown. Add the ground beef and cook, adding the salt and pepper according to your desired seasoning.

Step 4:

The mushrooms and meat should be done around the same time. Remove the mushrooms from the oven but leave in the pan.

Spoon a mixture of the ground beef into each mushroom, piling generously. Top with a bit of cheese and place back in the oven to cook, only for about 10 minutes. You want the cheese melted but make sure the mushrooms don’t get soggy.

Step 5:

As the mushrooms are cooking, prepare the asparagus. Remove the touch end of the asparagus, then cook in a pan on medium high heat with olive oil and salt. If you want a bit more flavor, squeeze some lemon in there too.

Step 6:

Everything should be done cooking around the same time, but if the sweet potatoes aren’t done yet (it will depend on their size, as the larger they are the longer they will take to cook), remove the stuffed mushrooms from the oven and cover with foil to keep warm while the potatoes cook.

When they are done, plate the dish with a stuffed mushroom on each plate, and sprinkle the fresh chives on top. Add either some slices of sweet potato or a whole potato on the side with a big of asparagus.

Make sure to serve immediately to keep them warm!

This is a simple recipe with tons of flavor. The mushrooms will also store great in the fridge so make sure to wrap them well and eat for lunch the next day!

Enjoy!