When I first immigrated to Canada, we lived in a small town Red Deer, Alberta. My first job was a cleaner at a casino and later on I moved on to waitressing and bartending. Being new to the country I had no idea about the pub menu. BLT, nachos, steak sandwich…I had no idea what I was serving, honestly. And Philly cheesesteak was one of the menu items which I am sure I served often without ever trying it. I don’ think I ever tried it but how hard could it be to make?!
Sautéed mushrooms and green bell peppers, sliced steak, topped with melted cheese in a bun. My version is stuffed portobellos with all the goodness. Just like Philly cheesesteak but without meat or bun. However, there are 2 ingredients I used to give vegetables that umami flavour – 2 tablespoons of soy sauce and only 1 tablespoon of ketchup.
How was your weekend? Ours was not short on events. Alex laid turf which looks amazing. I pressure washed outside and kids kept me on my toes. Oldest one sprained his ankle so I was dealing with doctors and crutches. Youngest one got little fever by Sunday morning. What else could go wrong?!
In terms of food, we made it through. On Friday night we had a donair. Saturday I was so tired I forgot to order a take out on time. I quickly cooked garlic butter shrimp and mashed potatoes. My oldest one made a huge salad. Dinner was done in 15 minutes.
Sunday was easier as I made a soup version of my green lentil curry. I threw everything in a slow cooker before we left to hockey (participating on a bench with crutches) and got home to a cooked lunch. By dinner time my fridge was empty so I did small grocery shopping and we had roasted chicken with vegetables and baguette for dinner. I just thought to give you a detailed review of our weekend menu so maybe it will help you with yours.
I can never seem to keep fridge full for long. I did a Costco run last Monday and a week later there is nothing. Just like I can never cook too much food. It is always gone. Or keep my house clean with kids. Never ending work. I think things are tougher for me as kids are always with us. I never get a break barely, even if I wake up at 7am to have coffee in a quiet, they are up on a couch right away.
There is always a tail of little feet behind me. With bazillion bizarre questions, requests and stories. Until iPad is on. Which I absolutely hate but use out of pure fear not surviving the brain overload. Like right now. I need to publish this post and I can write only in quiet. Quiet, what is quiet?! Where does it exist?!
Anyways, I had my cinnamon toast crunch cereal with almond milk for breakfast and will go work out in about an hour to bring some sort of adult normalcy into my life. Later on I am going to make a spring chili and if it is good I will share. I will try to make a lot, for a few days.
This recipe makes 6 stuffed portobellos which is good for dinner for family of 4. I wish I doubled the recipe as mushrooms are pretty low calorie. Enjoy!
- 6 large portobello mushrooms
- 1 large yellow or white onion, cut into strips
- 1 large green bell pepper, cut into strips
- 2 tbsp avocado or coconut oil + more for drizzling
- 2 tbsp soy sauce (I use liquid aminos)
- 1 tbsp ketchup (organic)
- 12 small slices of block cheese like old cheddar*
- Pinch of himalayan pink salt
- Preheat oven to 400 degrees F and line baking sheet with unbleached parchment paper.
- Rinse mushrooms, remove stems and chop them coarsely. Drizzle caps with avocado or olive oil and rub all around. Sprinkle with a bit of salt. Place top side down and bake for 20 minutes.
- In the meanwhile, preheat large cast iron skillet on medium heat and swirl oil to coat. Add onion and saute for 5 minutes, stirring occasionally. Add bell pepper and saute for 3 more minutes, stirring occasionally. Now add mushrooms stems, soy sauce and ketchup; stir, cover and cook on low for 5 minutes. Remove the lid and cook for a few more minutes stirring until liquid evaporates a bit. You will have juicy saucy vegetables with a char.
- Remove caps from the oven and flip to drain liquid right on the tray. Stuff each cap with vegetable medley and top with 2 slices of cheese. Bake for another 5 minutes or until cheese is melted. Serve hot with a side of choice or salad.
*You can use round provolone too (I can’t find organic), so use 1 round slice per cap.
Servings Per Recipe: 6
Amount Per Serving = 1 cap:
Total Fat: 8.9 g
Cholesterol: 11.7 mg
Sodium: 426.7 mg
Total Carbs: 10.2 g
Dietary Fiber: 2.3 g
Protein: 6.1 g
WW Points+: 4