iDirections: In a large pan, brown ground turkey and ground sausage with a splash of olive oil (medium heat) Add garlic clove, green onion, sweet onion, bell pepper and tomato. Prep large Portabella mushrooms- cut off top of mushroom from trunk. Use spoon to slightly hallow out bottom side of mushroom. (Creating a spot to put filling). Roughly chop interiors and throw into filling mixture to cook. Brush mushrooms tops with remaining olive oil and season with salt and pepper- then set in small oven dish and set aside. Once filling mixture is browned and veggies are soft- add cream cheese and stir until completely incorporated (mixture should be a creamy, and smell divine). Add parmesan cheese to mixture and continue to cook on low until filling is a creamy and cheesy incorporating all ingredients. Last add spinach into mixture, gently fold into mixture and turn off heat. Let cool slightly- ( about 5 minutes) and then spoon in mixture into mushroom tops. Top with a dash of parmesan. Bake at 400 degrees for 20 minutes.
(Like with all of my FHW Recipes, substitutes and additions are totally recommended! Add your favorite veggies or what is in season, or what is around the house!)
Cooking with Nutrition- January 2017 Portabella Pizzas
1/4 lb. ground turkey 1/4lb.mild Italian ground sausage (chicken or pork) 2 large Portabella mushrooms 1/4 cup red bell pepper, diced 1 Roma tomato, rough chopped 1 green onion, rough chopped 1/4 cup sweet onion, diced 1/4 cup cream cheese 2 TBS. grated parmesan cheese 1 clove of garlic, peeled and whole 1 cup fresh baby spinach 2 TBS good olive oil or avocado oil Dash of salt and pepper
Yields- 4 Small Servings, or 2 Large Servings
We recommend you have fun with this recipe, invite your friends over for a Portabella Pizza party. Going without the dough is a great way to replace empty calories with plentiful ones!
You may realize that you are more satisfied or full after eating our Portabella Pizza's compared to the refined flour crust competitor. This is because you are filling up with nutrients your body needs and wants instead of the empty calories of refined white flour dough crust that you don't need.
Portabella Mushrooms are an excellent source of riboflavin, niacin, dietary fiber and potassium.
The main thing about this recipe, and most of my recipes- is that you can typically subsitute any type of protien for the one I use. You also can use any great fresh produce you enjoy or have around the house. The most important ingredients to get the same flavor include; citrus fruit juice (fresh squeezed), coconut milk (organic, canned), fresh cilantro, fresh ginger, garlic, onion and jalapeno. If you don't like spicy- eliminate the peppers. If you love other veggies- add them to it or substitute for the ones we used. If you use the ingredients listed above the meal will sure to be delicious.
Ingredients: 1 1/2 lbs organic, boneless, skinless chicken thighs (6-10 thighs) 1 tb. coconut oil/ avocado oil or good olive oil 3 cloves fresh crushed garlic 1/2 of medium sizes yellow onion 2-4 fresh chives, scallions or green onion 1 small tangerine (juice) 1 lime (juice) large bundle of fresh cilantro large bundle of fresh parsley 3 organic celery stalks 1 jalapeno 1 anahiem chili or other kind of mild chili (poblano, green bell pepper) 1/2 of 1 yellow bell pepper (chopped) 6 organic crimini mushrooms 1 ts. ground turmeric 1 1/2 ts. pink salt or sea salt or kosher salt (season after cooking to taste if needed) 2 ts. black pepper 2 fresh ginger root shavings (or more if you really like ginger) 1/2 can of coconut milk 1 ts. agave syrup
avocado, cilantro and more lime for added toppings in lettuce wraps
8-12 butter lettuce leaves for wraps
Directions: In large pot- heat coconut or avocado oil. Season fresh chicken thighs with salt, pepper and turmeric evenly on both sides of each piece. Brown chicken thighs in bottom of pan in batches of 2 or 3 thighs. (Do not cook fully- cook until browned on both sides- then remove to plate and continue until chicken is all browned.) Then place all veggies except mushroom, cilantro, parsley, and citrus in hot oil. Place chicken thighs on top of veggies, reduce heat to medium low. Squeeze entire lime and tangerine juice over chicken. Add 1/2 can of coconut milk and ginger. Cover let cook for 50 minutes on medium low. Stirring every 10 minutes. Until chicken is fully cooked. Once chicken is fully cooked- remove chicken from pot into clean, bowl. With two forks shred chicken thighs. Turn heat down to low. Add chopped mushrooms, chopped herbs and any other desired veggies that you want cooked al dente. Add shredded chicken to pot. Add agave syrup. Let cook for 5 minutes more. Stirring to full incorporate all ingredients. Prepare lettuce wraps, wash and prepare as you would a taco shell or tortilla. Prepare extra topping, cilantro- lime and avocado slices. Fill lettuce wraps with tropical chicken. Squeeze fresh lime juice. Top with avocado slice and cilantro sprig. And enjoy!
This recipe is a great addition to your weekly meal list- take a day off of refined grains! (Tortillas, Breads and Pastas) Even though this would make a delicious sandwich or bahn mi- if you had a good piece of whole grain bread to put it on. Substitute for beef round for a tropical beef stew. Or pulled pork. Or instead of meat- use extra veggies and cook for 1/3 the amount of time.
This recipe can also totally be done in the slow cooker!
Happy Cooking and Eating! Stay tuned for more health, delicious eats all month long!