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Crisp chopped salad with grilled portobello mushrooms, peppers, black beans, and cabbage dressed in a tangy Roasted Tomato with Parmesan & Basil Vinaigrette. This summer salad can be prepared any night of the week as an entrée or a side dish! Disclosure:  This recipe is brought to you in partnership with Marie’s®, whose flavorful dressings punch up our everyday …

Read More about Grilled Portobello Mushroom and Bell Pepper Salad

Easy and healthful vegetarian fajitas with roasted portobello mushrooms, bell pepper, onion, and spicy chipotle sour cream. I’m back in the lower 48 after my 10-day trip to Alaska! It was so hard to leave that incredible state, but I have every intention of a return visit. From Copper River Salmon teaching me so much …

Read More about Roasted Portobello Mushroom Fajitas

Grilled portobello mushroom and squash quesadillas with peppers make for excellent quesadilla filling for a healthful summer-inspired meal. Charred grilled veggies. Melty cheese. Crispy tortilla. The trappings of tongue bud bliss. I can’t think of many foods that entice me more than a fully-loaded super gooey, ultra crispy quesadilla. Perhaps because the cheese ’tilla has …

Read More about Grilled Portobello & Squash Quesadillas

Portobello mushroom pizzas stuffed with rice, marinara sauce, and mozzarella cheese – a fun gluten-free option for your weeknight pizza fix.  ^^^ That cheese. Fancy a faceplant? Don’t mind if I do. Portobello mushrooms, folks. The fungus among us. How do you feel about the ginorm shroomage? Personally, I could eat Portobellos roasted, grilled, sautéed, any which way, but I’m …

Read More about Stuffed Portobello Mushroom Pizzas

Roasted portobello and chickpea burritos with chimichurri sauce and cauliflower rice will put your life into cosmic balance. Your daily horoscope: Aires: No argument about Calvin & Hobbes is petty. Channel your enthusiastic spirit toward defending a legacy rather than working out at the gym. Taurus: When the past calls, don’t answer; it has nothing …

Read More about Roasted Portobello and Chickpea Burritos with Chimichurri Sauce