Tag Archives: portobello mushroom

The Slap-Dash Dinner instead of Eating Crap! (serves 4)

I just had to post this recipe, if for nothing else but to prove the point that you can make dinner without expending an ounce of energy or without dashing off to the supermarket for that missing ingredient!

yummy alternative to eating bad take-out

Yummy alternative to eating bad take-out

Have you ever been too tired to cook, but when you ordered out or drove 10 minutes each way for take-out, OR, stuck a frozen pizza in the oven and ending up being so dissatisfied with what you ate that you wished you had cooked something, or even settled for beans on toast: Of course you have!

The other night when it was time to make dinner my brain had stopped working and I started going through all of the ways I could get out of cooking dinner. Then I snapped out of it, that trap you get yourself into over what to eat and where to get it. If you live in a town as dismally lacking in food choices as I do, then you will have had the experience of settling for something, crossing your fingers it will be good, and then feel like you ate slop for dinner! That is when I figured out if I was going to eat slop, I might as well make it myself; it was bound to be better and I wouldn’t be charged for the pleasure.

It may look "thrown together" but don't let that fool you - it tasted delish!

It may look “thrown together” but don’t let that fool you – it tasted delish!

At that moment I put my trusty pan on the counter and started filling it with whatever came in contact with my hands. This is what we ended up with, a veritable smorgasbord of a feast, one I lapped up with immense satisfaction knowing I hadn’t wasted my money on what was sure to have been another disappointing dining experience.


You will need:

freshly ground pepper

2 tbs extra-virgin olive oil

2 chicken breast fillets (or some chicken thighs or drumsticks)

5 Italian sausages (or whatever sausages you happen to have on hand)

6 stripes bacon

4 Portobello mushrooms, stems removed (but saved)

2 celery ribs, chopped or diced

1 cup matchstick, or thinly sliced carrots

6 cloves garlic, with skin on

1 cup chopped cilantro (if you don’t have this and you have flat-leafed parsley, use this instead!

3 tbs capers, rinsed (if you don’t have capers, don’t worry)

3 cups chicken broth OR 1 good quality stock cube and 3 cups water


Preheat oven 425*

1 – Place all of the prepared veggies in the bottom of a roasting pan or saute pan or low rimmed casserole dish. If you are using a bouillon cube, crumble it over the veggies. Wrap 1 stripe of bacon around each chicken bread and place on top. Place Portobello mushrooms and sausages in pan and put a stripe of rolled bacon on each mushroom. Grind some pepper over entire dish and drizzle with the oil. Place in oven for 25 minutes.

place on ingredients in pan

Place on ingredients in pan

2 – Remove dish from oven and turn the sausages, the bacon on top of mushrooms and the chicken breasts. Return to the oven for another 20 minutes.

slap-dash dinner is ready to eat!

Slap-Dash dinner is ready to eat!

Serve with whatever you like: pasta, bread, rice or on its own.

Roasted Portobello Mushrooms with Zesty Goat Cheese (serves 6)

This is a great way to start dinner. It is so packed with flavor, from the mushroom to the lemon zest! I made this for my big Easter Dinner where goat was on the menu (type goat in search box to see post).  There was so much food in my fridge last night that all I had to do was assemble and reheat for dinner. I was lucky to have one of these lovely mushroom caps leftover. Being the absolute ruler of my kitchen, I got to claim it, guilt-free might I add… yum!

You will need: 6 Portobello mushrooms, wiped & stems removes, 4 oz  goat cheese (buy a good quality one), zest from 1/2 a lemon, 1 clove garlic, very finely chopped, 2 tbs extra virgin olive oil, coarse sea salt.

Preheat oven 425*

1 – Rub a little olive oil on each mushroom and Lay them in a single layer on a baking sheet and sprinkle each with a little salt. Put in oven and roast for 8 to 10 minutes, depending on the size of the mushrooms.

goat cheese with garlic and lemon zest..

2 – Slice the cheese into 6 pieces and press some garlic and lemon zest into the top of each one.

If you are not serving these immediately, prepare both components up to this point. Leave mushrooms on baking sheet and cover with foil and put cheese on a plate and cover.

3 – Put oven rack on second shelf from top and turn on broiler. Place a piece of cheese on each mushroom and sprinkle everything with extra virgin olive oil. Place until broiler until cheese begins to soften and the zest starts to brown (about 3 minutes or so)

Roast Portobello mushroom with zesty goat cheese!

Remove from oven and serve with a little more oil if desired. You could also add a drop of good balsamic to each one? (I usually don’t as it has plenty of flavor without)