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Vegetable Stuffed Portobello Mushrooms



  • 4 or 8 medium Portobello mushrooms, any stem trimmed off; cut the ends of the stems off and set aside to use as part of the stuffing
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium zucchini, diced
  • 1 red pepper, diced
  • 6 sun dried tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 cup of fresh spinach leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • dash crushed red pepper flakes
  • freshly ground black pepper, to taste
  • 1/4 cup seasoned low sodium breadcrumbs, such as 4C
  • 1 cup of cold
  • 1/4 cup Parmesan cheese (or vegan soy cheese)
  • 1/4 cup low fat mozzarella cheese


  • Preheat your oven to 375F.
  • Line a baking sheet with parchment paper.
  • Rub each mushroom with a bit of olive oil and set them on the sheet, gill side up.
  • In a large skillet over a medium high flame, heat the olive oil.
  • Add the onions and sauté for 3 minutes, stirring occasionally, until they start to soften and turn clear.
  • Add the zucchini and cook, stirring occasionally, for 5 minutes.
  • If you have any stems from the mushrooms, slice them finely and add them to the pan. Stir well to combine.
  • Add the red pepper and cook for 3 minutes.
  • Add the tomatoes and cook for 2 minutes, stirring occasionally.
  • Add the garlic. Cook for 1 minute.
  • Add the spinach and cook until it just starts to wilt, about 3 minutes, stirring occasionally.
  • Remove the pan from the heat and add the oregano, basil, red pepper, black pepper, and breadcrumbs.
  • Stir well to combine fully.
  • Divide the mixture evenly across the number of mushrooms you are planning to stuff.
  • Place in the oven.
  • Add 1 cup of cold water to the pan.
  • Bake for 20 to 30 minutes depending on the size of the mushrooms. You do not want to let them get dried out.
  • Top each mushroom with some of the cheese and cook for an additional 10 to 15 minutes until the cheese has fully melted.
  • Remove the pan from the oven and cool on a wire rack for 10 minutes.

Serve as is or with additional shaved Parmesan and finely chopped spinach sprinkled on top as a garnish, and a spinach salad on the side.

Healthy Vegetable Dip

Vegetable Dip

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  • 1 tsp extra-virgin olive oil
  • 1/3 cup yellow onion, finely chopped
  • 1/3 cup red bell pepper, finely chopped
  • 1/3 cup zucchini, finely chopped
  • 1/3 cup celery, finely chopped
  • 1/3 cup eggplant, peeled and finely chopped
  • 1/3 cup fresh tomatoes, finely chopped
  • 1 tsp fresh basil, finely chopped (dried is fine as well-use ½ tsp)
  • Dash celery salt
  • Generous dash freshly ground black pepper to taste
  • Dash stevia


  • Toss all the ingredients together in a large bowl.
  • Place half of the ingredients in a food processor or blender and process until smooth.
  • Empty into a second bowl.
  • Repeat steps 2 and 3 until all the vegetables have been processed.
  • Stir the second bowl well.
  • Cover and chill 2 hours, or overnight.
  • Serve with carrot and celery sticks. Wash the celery well and trim the ends. Use the white ends as scoops for the dip.