We have continued to have to be creative when it comes to our “Eat at Home” Challenge. (Which is very poorly named since it is not so much about eating at home as it is about saving money and being more thoughtful about what we eat. But that is a lousy name for a challenge.)
So we did a more intentional way of eating out and went to Big Basin and grilled over an open flame. (Any of you who have heard me do The Husband Project can guess whose idea it was to do the cookout…)
Now, one of the few advantages to eating outdoors is that Roger doesn’t allow me to cook. I am so OK with that.
Plus – his food rocks. Just look at the picture above. Portobello Mushrooms and corn. YUM.
If you have never had corn on the grill – well – it is one of the best things in life. And the mushrooms? A little slice of heaven. And the good news – you don’t have to eat these in the woods. Your BBQ in the backyard is totally fine.
I asked Roger to type out his recipe for the Stuffed Shrooms. This is his current recipe (he is always tweeking it.) Enjoy!
Stuffed Portobello Mushrooms
1 Large Portobello Mushroom
Break off stem. Scoop out under-side of mushroom. Save scoopings. Be careful to avoid breaking or thinning sides of mushroom.
Chop stem and scoopings finely.
Crushed croutons (or dried bread crumbs). The ratio should be about 3 parts mushroom scoopings to 1 part crumbs.
1 tsp margarine or butter
1 tsp garlic powder
½ tsp Italian seasonings
1 Tbs finely shredded cheese
Mix scoopings, bread, margarine, garlic powder and cheese.
Add mixture to mushroom cavity. The mixture should come to the top of the mushroom.
Top with a sprinkling of shredded cheese.
Grill until cheese starts to melt.
She and her husband Roger are the parents of four young adults in San Jose, CA. When she’s not dating her husband or hanging out with her puggle Jake, Kathi is speaking at retreats, conferences and women’s events across the US.