Delicious Mozzarella Stuffed Portobello Mushrooms and Easy Spaghetti Recipe

Whether you're trying to eat less meat (if you are, this is the spot for you) or simply looking for a filling and simple meal idea, this recipe has you covered.

Watch my YouTube video walking through this recipe step by step:

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Ingredients

Mushroom Ingredients:

• 4 large portobello mushroom caps, stems, and gills removed

• ½ cup balsamic vinegar

• 1 tbsp extra virgin olive oil

• 1 tsp Italian seasoning

• 4 tbsp spaghetti sauce

Herb Breadcrumb Topping:

• ½  cup unseasoned breadcrumbs (check ingredients to make sure it doesn't contain dairy)

• 2 tbsp fresh Italian (or regular) parsley, chopped

• 2 tbsp fresh basil, chopped

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• 2 tbsp extra virgin olive oil

Spaghetti:

• ½ lb thin spaghetti noodles

• 1 small onion, chopped

• 4 garlic cloves, minced

• 1 green bell pepper, chopped

• 2 tsp Italian seasoning

• 1 tsp salt

• 24 oz jar of spaghetti sauce (divided)

How To

Prep the Mushrooms

We're using the large mushroom caps to save time but feel free to use mini Portobellos.

Here's how to prep them:

• Make sure your mushrooms are clean by using a mushroom brush or a damp paper towel to remove dirt

• Remove the stems (just pop them off) and gills from the mushrooms using a spoon.

Marinate the Mushrooms

To infuse our mushrooms with even more flavor, we'll create a simple marinade. In a large Ziploc bag, combine:

• ½  cup of balsamic vinegar

• 1 tablespoon of extra virgin olive oil 

One by one, place each mushroom cap into the bag with tongs (or your fingers) and coat each mushroom cap with the mixture. Then transfer them to a rimmed baking sheet. 

Roast them for approximately 10 minutes at 425 degrees while we move on to the next steps.

Prepare the Spaghetti

While the mushrooms are roasting, let's get our spaghetti ready. Boil a pot of salted water, and cook your spaghetti noodles until they're al dente.

Enhance the Spaghetti Sauce

We’re using a store-bought jar of spaghetti sauce to save us some time for a weeknight meal.

To elevate your store-bought spaghetti sauce (I love a time-saving hack), sauté these ingredients in another pot:

• 1 small diced onion

• 4 cloves minced garlic

• 1 chopped green bell pepper

• 2 tsp italian seasoning

• 1 tsp salt

• Black pepper

Saute the veggies for about 7 minutes, stirring occasionally. 

Then add a 24 oz. jar of spaghetti sauce, setting aside 4 tbsp for use later.

Simmer this sauce for about 10 more minutes, adding 1/2 cup of the spaghetti water before draining the noodles and mixing them into the sauce.

Create the Herb Breadcrumb Topping

While everything else is coming together, let's prepare the delightful herb breadcrumb topping. In a bowl, combine:

• ½  cup unseasoned breadcrumbs

• 2 tbsp fresh Italian (or regular) parsley, chopped

• 2 tbsp fresh basil, chopped

• 1 tsp garlic powder

• ½ tsp salt

• ½ tsp black pepper

• 2 tbsp extra virgin olive oil

Mix this aromatic blend well; you can also save some leftovers to sprinkle on your spaghetti for extra flavor, which tastes SO good.

Assemble the Stuffed Mushrooms

We're almost there! Here's how to assemble the Mozzarella Stuffed Portobello Mushrooms:

• Take the mushrooms out of the oven, and drain from the roasting pan the extra juice that cooked off.

• Spread about one tablespoon of pasta sauce on each mushroom cap.

• Sprinkle a dash of Italian seasoning for that extra zing.

• Top it off with vegan mozzarella (either slices or shreds; see below for my recommendations); slice it up and layer it on.

• Finally, generously add the herb breadcrumb topping to each mushroom.

Finish the Dish

Place the stuffed mushrooms back in the oven for about 6-7 minutes or until the cheese is melted and the breadcrumb topping turns a golden brown hue.

Dinner is served!

Easy Juice Recipes for Beginners and The Best Juicer For Easy Juicing

I used to go through phases of really relying on fresh juice every morning to start my day off right, to then falling off the wagon and making less healthy choices for months at a time.

Why?

I hated the mess and the clutter that my juicer made and I dreaded the cleanup so much that it often didn’t feel worth it to get my juicer out to make fresh juice at home. 

Now, I’m not one to say that you need fancy equipment for everything, BUT…

A few months ago I upgraded from a Breville juicer to a Nama J2 Cold Press Juicer and it changed everything for me.

Why the Nama J2 Cold Press Juicer is the BEST Juicer:

1. You get MORE juice from your fruits and veggies

2. You don’t have to cut your produce up into tiny pieces so that the juicer doesn’t clog

3. It’s big enough to bulk juice, so you can make enough juice to last a few days at a time

4. It’s a hands-free machine. You can load it up and walk away, all while your fresh juice is being made for you.

~For a limited time, save $55 on your nama with my affiliate link~

If you want to check it out and get a discount on this game-changing juicer, you can find my personal link here.

You won’t regret it!

Check out my video with two easy juice recipes…

If you’re a juicing beginner, you might not be sure of what combinations are best to get started. I remember first trying out making fresh juice at home and making some horrible sludgy juices that didn’t end up tasting good. What did I learn? Keep things simple.

My favorite juice recipes usually combine fresh fruit with healthy greens, or a balance of sweet fruit with a tangy citrus. If you keep it simple, you’re more likely to get a final product that is healthy and tastes amazing.

Here are two beginner-friendly and easy to make healthy juices to help you get started.

Watermelon-Lime Juice

Watermelon is SO hydrating and helps lower blood pressure. Mixing this with lime gives it a huge kick of Vitamin C.

Combine 1 large watermelon with 1-2 limes in your juicer, and enjoy!

Spinach - Ginger - Pineapple

Spinach is rich in calcium and magnesium. Ginger is great for weight loss and immune system support. 

This juice is PERFECT for picky eaters and kids because the sweetness from the pineapple and the kick from the ginger completely disguises any spinach taste. For kids, you can avoid any questions about the green color by putting it in a colored plastic cup–they will love the taste and not even know they’re getting so much nutrition.

In your juicer, combine 30 ounces of spinach, 1 medium pineapple, and 1 small knob of ginger (you can add more ginger if you want some real spice!).

Don’t have a juicer?

No problem! Cut up your fruit and produce into manageable chunks, throw them in your blender with a bit of water to help move it around, then strain with cheesecloth or through a strainer into a cup. You can compost the leftover pulp OR use it in a recipe.

If you are ready to invest in your health and juicing habit, for a limited time you can get $55 off the Nama J2 Cold Press Juicer by following my link here.

Quinoa Salad Recipe with Black Beans, Corn & Avocado

This recipe was posted on 7/31/2019.

This plant-based quinoa recipe has great flavor and is a perfect lunch or side dish for you to try with dinner tonight.

I didn't grow up eating quinoa, but eating more plants will open your world up to a lot of amazing seeds, grains, vegetables, and fruit.

I promise there's so much variety! Be open to experimenting and having some fun in the kitchen.

You can find quinoa in most grocery stores these days. It's usually in the same aisle as rice.

Remember to rinse it before cooking to remove the bitter saponin coating.

 Quinoa Salad with Black Beans, Corn & Avocado

Ingredients:

• 1 cup of quinoa, rinsed

• 2 cups of water or vegetable broth

• 15 oz can of black beans, drained and rinsed

• 1 cup corn, frozen or fresh

• 3/4 cup red onion, chopped

• 2 Roma tomatoes, chopped

• 2 avocados, pitted and diced

• Juice of 1 lime

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/4 teaspoon cayenne

• 1 teaspoon salt

• 1/2 cup cilantro, finely chopped

Instructions:

1. Combine quinoa and water in a small pot and bring it to a boil.

2. Reduce heat (to low), cover and simmer for 15 minutes or until water is absorbed.

3. Use a fork to fluff your quinoa, then transfer to a large bowl.

4. Mix in cumin, chili powder, cayenne, and salt.

5. Allow the quinoa to cool, then add in all the remaining ingredients and mix until well combined.

6. Adjust seasoning to taste (I usually add all the spices again to make sure the vegetables have flavor).

7. Cover and chill in the fridge or eat it at room temperature.

Note: I usually store this quinoa salad in a glass dish, place a paper towel on top, then cover. Consume this dish within 3 days.

Enjoy!

Check out the full recipe video below…

Let me know what you think once you try this recipe. :-)

Easy Plant-Based Chicken Rice and Lime Soup Recipe

This recipe was published on 1/7/2019.

The measurements below are enough soup for three people. 
You can easily double the ingredients to serve up to six.

Ingredients (serves 3)

• 1 tablespoon olive or coconut oil

• 1 small onion, chopped

• 3 garlic cloves, minced

• 2 stalks of celery, diced

• 1/2 teaspoon cumin

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon oregano

• 1/2 teaspoon salt

• 14.5 oz can diced tomatoes

• 4 cups of vegetable broth

• 9 oz plant-based chicken, thawed (I used the Beyond Meat brand)

• 1/2 juice of lime

For serving:

• 2 avocados

• 1/2 cup cilantro

• Red chili flakes (if you want a little heat)

• Cooked rice (about 4 cups)

Instructions:

1. In a medium pot, sauté the onions and garlic for three minutes on medium heat, stirring occasionally.

2. Stir in celery, cumin, smoked paprika, oregano and salt.

3. Cook for three more minutes.

4. Next, add diced tomatoes and broth and bring them to a boil.

5. Chop plant-based chicken into bite-sized pieces.

6. Once boiling, mix in plant-based chicken, cover and cook for five more minutes.

Note: The plant-based chicken is already cooked, so you only need to warm for about five minutes.

Don’t overcook it, because it will affect the texture.

To Serve:

Squeeze in lime juice (about 2 teaspoons) and adjust seasoning, if necessary.

Top the soup with chopped avocado, cilantro, red chili flakes and rice.

Check out the full recipe tutorial below…

Recipe adapted from Laura in the Kitchen's recipe

Creamy Mushroom & Spinach Pasta Skillet Recipe

This recipe was published on 7/20/2018

As you’ll see in the dinner recipe video below, this meal will only take about 30 minutes and its filling, simple and delicious.

Ingredients:

• 1 teaspoon coconut or olive oil

• 1 medium onion, chopped

• 12 oz mushrooms, chopped

• 1 large red bell pepper, chopped

• 2 garlic cloves, minced

• 1 teaspoon cumin

• 1 cup of vegetable broth

• (2) 15 oz cans of coconut milk

• 1 lb farfalle/bow-tie pasta (uncooked)

• 3 handfuls of fresh spinach

• Salt & pepper to taste

Instructions:

1. In a large skillet, sauté the onion for 5 minutes on medium heat.

2. Add mushrooms and cook for 5 minutes.

3. Mix in red bell pepper, garlic, cumin and vegetable broth.

4. Cook for 5 minutes, stirring occasionally.

5. Shake the cans of coconut milk, open and pour into the skillet along with the bow-tie pasta.

6. Bring to boil.

7. Reduce heat to medium.

8. Be sure to mix the pasta every 2-3 minutes to ensure that it doesn't stick together (should be ready in 20 minutes).

9. Mix in spinach and cook for about 1 minute.

10. Season to taste with salt & pepper.

Don't like mushrooms? I think more vegetables, black beans or plant-based sausage (from a brand like Field Roast) will work as a good replacement.