I get cravings for things that I really like to eat, but don’t have a clue how to make. Before, when I didn’t care about what I was eating, I would go out and eat whatever, however it had been prepared. Now that I’m a bit more conscious of what I’m putting into my body I’m trying to recreate some of my favorites.
Side note – If anyone has a recipe for gluten free unfried fried pickles, hit me up. I watched an air fryer disaster that I have no interest in recreating. Ha! It’s on youtube and pretty funny.
Sometimes I wing it with recipes and it’s great. Other times, well…let’s just save the lentil loaf story for another day. I picked up some baby bellas from Costco knowing that I wanted to make some stuffed mushrooms. The week was busy and by Saturday my week’s meal prep was gone and I needed to eat. I was hungry and I wanted my damn mushrooms. I knew I had the mushrooms, spinach, some cream cheese, half an onion, wild rice and parmesan cheese. I’m sure that there are actual recipes and suggestions for making these, but instead I just threw some shit together and noshed. They were pretty kick ass. Give them a go and let me know what you think!
- Baby Portobello Mushrooms
- Avocado Oil
- 1/2 Yellow Onion
- 2 Cloves of Garlic
- 2 Cups Spinach
- 2 Cups Cooked Rice
- 8oz Cream Cheese
- 1/4 Cup Grated Parmesan Cheese
- Preheat the oven to 350°F and coat a 9″x13″ pan with a bit of oil
- Cook some rice in the rice cooker. Premade or frozen would work just as well.
- Pop the stems off the mushrooms, chop them up and throw them in a medium bowl.
- Organize the caps in the baking dish.
- Finely chop the onion, garlic and spinach then add to the bowl.
- Add the rice, cream cheese, and parmesan to the bowl. Mix it all together.
- Stuff the caps and pop those suckers in the oven for about 25-30 minuets or until golden.
FYI-I had left over rice mixture. I ate it alone as a snack!