Simplicity is the name of the game in these Whole30-approved Mediterranean stuffed portobello mushrooms. They come together in only 30 minutes, with ingredients you’ve already got for a quick and easy dinner.
It’s crazy to me how quickly the summer went by. I finished my internship at Soupergirl last week and, while I’ll still be doing ad hoc work for them throughout the semester, it was weird to say goodbye and know that I wouldn’t be seeing them the next day.
On a whim at work one day I decided to look at my book list for classes and realized that I actually need to get on top of getting those together, too. Part of me is really looking forward to getting back to school and the structure of it, while the other part of me is simply not ready. The semester is going to be a busy one, balancing 18 credits (six classes) with tutoring at the writing center on campus, the occasional project for Soupergirl, and maintaining Lenses and Lentils.
For now, though, I’m going to put it out of my mind. At least for the next week and a half, so that I can fully enjoy San Diego. Have I mentioned that yet? If not, I’m heading out to California for the first time on Wednesday with a friend (the one who inspired these chai cookies).
“Excited” is an understatement. Get ready for a full recap of the trip once I’m back.
Over winter break another friend and I went to Spain for two weeks. After planning that by ourselves, this trip is a breeze, especially since we speak the language. There’s way less pressure to plan out every minute of our day, something that I learned not to do from my last travel experience.Those two weeks in Spain made me aware of how much work goes into vacations, which thanks to my parents, I never really had to worry about before. Once it’s all over I’ll be able to give a better report about whether I actually prefer coming up with a full-fledged itinerary or merely a general list of what I want to do.
When I’m preparing for anything, like a trip or class, I try to keep my meals simple. It might not get easier than these Mediterranean stuffed portobello mushrooms.
They look fancy, but don’t let looks deceive you. In just 30 minutes you’ll have dinner on the table. With spices already in your pantry, all you have to do is a bit of easy sautéing and roasting to bring this dish together. The mushrooms are a great stand-in for buns, making this dish paleo and Whole30-compliant. But if mushrooms aren’t your thing, that’s okay. The chicken is also great for adding to salads or can be served with rice or quinoa. On my non-Whole30 days I’m actually partial to Banza or Ancient Harvest pasta, the perfect base for a Mediterranean meal.
It’s all about the simple flavors in these stuffed mushrooms. Fresh herbs and just a little bit of tomato paste goes a long way, and the olives tie it all together. Tonight we’re bringing a piece of the Mediterranean to you.
If you try this recipe, I’d love your feedback. Leave a comment below, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- 8 large portobello mushroom caps
- 1½ tbsp avocado oil, plus more for mushrooms
- ½ medium onion, diced
- 2 cloves garlic, minced
- ½ large yellow pepper, diced
- 1 lb ground chicken
- 2 tbsp tomato paste
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp chili powder
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ cup green olives, sliced
- Preheat the oven to 425 degrees.
- Carefully scoop out the insides of the mushrooms caps. Drizzle with oil and rub in on both sides. Place bottom-up on pan. Bake for 10 minutes, then broil for 2 minutes.
- In the meantime, heat the oil in a large pan on medium heat. Add the onion and garlic, stirring occasionally for 3-4 minutes, or until fragrant.
- Add the pepper and continue cooking for 5 minutes, until softened.
- Add the chicken and make sure to break it up while stirring. It should take 5-7 minutes until the chicken is cooked.
- Put in the tomato paste and spices, mixing to coat everything evenly. Cook for 3-4 minutes, then mix in the olives.
- Divide evenly between the mushroom caps.* Serve warm. Store in a container in the fridge.