Tag Archives: portabella

Portabella Hummus Melts

Oh, Pinterest, I do adore thee.

It can suck up my time faster than almost anything else on the planet, besides a good book, but occasionally I actually make something I’ve pinned to my board. That’s how this yummy side dish came to us. Even more exciting is that it’s a combination of 2 pins! Separately, I had pinned a link to “Best Hummus Recipe” and to these Hummus Melts. The Hummus Melts were originally on a toasted English muffin but when I saw the picture, I thought, “I bet those would be good on portabella caps!” And so here we are!

Last night I set out to make these. It was a tad ambitious considering we got home from the gym late. (I did however, dead lift 240lbs! Check out the picture on our Facebook page!) Despite the late start it all came together pretty quickly with a little help from Dr. Court AKA Grill Chef! The hummus is super easy to make and really does taste better than anything you buy in the store. These little melts are delicious. I do hope you give them a try and let me know what you think.

Portabella Hummus Melts

Make Hummus using this recipe and set aside. (I didn’t add the Tabasco sauce as Dr. Court’s stomach can’t handle it but it was wonderful without.)

After the hummus is made:

Clean out stem and gills of 4-6 large Portabella mushroom caps

Brush with olive oil and sprinkle with salt and pepper

Grill for 5-10 minutes or just until they are starting to get soft

In the mean time:

Heat oven to 350 degrees.

And then:

Sauté 1/4 white onion, finely diced with 2 tsp garlic (about 2-3 cloves finely diced) and about 6 large handfuls of chopped organic spinach (1 large bag chopped or ½ of large Olivia’s Organics box) in butter or coconut oil and a dash of salt and pepper.

Once the mushrooms are soft, place them on a baking sheet. Dump out any juice that has accumulated in the cap. Spread ~1-2 Tbsp of hummus on them. Divide the spinach, onion and garlic mixture among the mushrooms and place on top of the hummus. Top with ~1 Tbsp of mozzarella cheese. Place under broiler until cheese is browned and bubbly.

Voila!

Enjoy with some organic, uncured bacon wrapped around grass-fed organic filet mignon or other healthy protein!

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Burgers and Grilled Portabella Mushrooms

Every Sunday we try to prepare a bunch of food to ensure that we always have good, healthy options available during the week. We have found that this is a great way to stay on track. It keeps us from eating something that’s not very good for us or skipping meals. One of our favorite things to eat when the weather is nice is burgers. We tend to make a whole bunch of them on the grill because they make great lunches, dinners, snacks…you name it. But, we don’t make plain burgers. I try to load them up with as much stuff as possible and I’ve found that loading them up makes them really good! Now, you might be thinking, “Burgers? But I thought you didn’t eat bread?” We don’t eat bread. We don’t use a bun. Oh, we have all the toppings like pickles, tomato, onion, avocado, ketchup, mustard, and mayonnaise but, no bun. I do it so much I forget that most burgers come with buns and usually have to ask the waitress for no bun when I order them in restaurants. Yup, I’m that girl! I love burgers but don’t love the way buns make me feel.

Here’s the thing with my burgers, they are never the same but I think that’s why we love them so much. Let me know what you think. There are tons of varieties to make. Sometimes we add chopped portabella mushrooms, shredded zucchini, sun-dried tomatoes, feta or blue cheese to name a few.

 

Spinach, Red Onion, Garlic Burgers

2 lbs ground beef (preferably grass-fed, organic)

¼ of a large red onion, finely chopped

1 package of chopped frozen spinach, defrosted (I usually recommend only fresh veggies but this works great for the burgers)

4 cloves garlic, finely minced (or as much as you like)

Salt and pepper to taste

 

Combine all ingredients in a bowl.

Mix with your hands.

Make patties. (2 lbs will make ~8 hearty burgers)

Once the patties are made and lying on a platter, sprinkle them with a bit more salt and pepper.

Grill to your preferred level of doneness. (We like ours medium.)

Enjoy!!

Serve with grilled portabella mushroom caps and a green veggie.

 

Grilled Portabella Mushroom Caps

4 large Portabella Mushroom caps

2-4 Garlic cloves, finely diced

Butter

Salt and Pepper

 

Place the mushroom caps on a platter.

Sprinkle with salt and pepper.

Add equal servings of garlic to each cap.

Place ~2 tsps of butter divided 3 ways in each cap.

Place on the grill until the mushroom caps are tender.

If you place your burger on top of the mushroom and load it up with toppings you’ll also forget that you used to eat buns with your burgers!

 

For more information on why we don’t eat buns check out these posts:

The New Food Guide Pyramid

Why Eat a Paleolithic Diet?

What’s all the hype over wheat and milk allergies anyway?

For more information about salt check out this post:

Big Bad Salt- take that with a grain of salt…

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