Tag Archives: Portobellas

When I saw this recipe on Back to Her Roots, I knew that it would hit the spot. I really enjoy Portobella mushrooms and I really like cheesesteaks, but until now I never found a cheesesteak that I felt good about eating on a regular basis. This will become a regular rotation on the menu at Duke’s house.

Something not in the regular rotation at our house is full-size candy bars en masse.

We decided to try to become the “cool family” on the street by giving out big candy bars for Halloween. Fortunately, we don’t live in a particularly trick or treat friendly neighborhood, so becoming the “cool family” isn’t too cost prohibitive. I wonder if we will get any trick or treaters? This is the first year that we will be home for Halloween, so we’ll see!

Inspired by Back to Her Roots.


  • 2 whole grain pitas
  • 1/2 lb sliced baby bella mushrooms
  • 1 small red bell pepper, sliced
  • 1 small onion, sliced
  • olive oil spray
  • 2 oz reduced fat swiss cheese, shredded
  • For marinade
    • 1 tbsp olive oil
    • 1 tsp garlic, minced
    • 1/2 tsp Worcestershire sauce
    • 1 tbsp of your favorite steak seasoning
    • 1 tbsp balsamic vinegar
    • salt and pepper to taste


  • Slice up veggies.
  • Combine marinade ingredients and pour into a sealable container with the mushroom slices. Thoroughly combine the mushrooms and the marinade and allow to sit for about 30 minutes.
  • Spray a bit of olive oil in the bottom of a skillet and sauté the peppers and onions until they soften.
  • As the peppers and onions are cooking, begin cooking the mushrooms in a separate skillet at a low temperature.
  • Heat pitas in a warm oven for several minutes until they are pliable.
  • Cut the pitas in half and carefully stuff them with a mixture of peppers, onions, mushrooms, and shredded cheese.
  • Set the oven to broil.
  • Place the pitas on a baking sheet and return them to the oven for several minutes until they are lightly toasted.

Servings ~ 2
Calories ~ 259, Fat ~ 14 g, Carbohydrates ~ 22 g, Protein ~ 17 g

After our race on Saturday, but before we ate lunch, Chris and I decided to go grocery shopping. That was a bad plan.


  1. We were starving. Shopping when hungry has been shown to increase our grocery bill by up to 50%.
  2. We had left the list at home.  Shopping without a list has a variety of effects on the grocery bill which have a strong correlation to time constraints, hunger level, and end cap items.
  3. We live in a very small town and had to explain to multiple co-workers what we were doing in the grocery store covered in a salt crust, limping along due to blisters, and looking half dead.

If those reasons alone were not compelling enough to drive home after our half marathon instead of directly to the grocery store, we should have at least had the sense to leave after seeing the dismal state of the produce section. It may not have been re-stocked for a week or more. Be on the lookout for interesting new concoctions at Duke’s House. (This one excluded, it seems pretty standard.)

We ended up buying only three types of veggies this week: Portobello mushrooms, jalapenos, and scallions. Fortunately we have a few items left over from last week.

Adapted from The South Beach Diet Cookbook.


  • 1 cup spaghetti sauce
  • 2 large Portobello mushroom
  • 56 g goat cheese (crumbled) – Goat cheese haters, please use an alternate fromage.
  • 2 cups baby spinach
  • 1 tsp garlic, minced
  • 1 tbsp pine nuts
  • 1/2 tsp oregano


  • Pre-heat oven to 375 degrees.
  • Scrape out the gills from the underside of the mushrooms.
  • Coat the bottom of a baking dish with 1 cup of spaghetti sauce.
  • Arrange the mushroom caps, stem side up in the baking dish.
  • Place 1 cup spinach in the cup formed by each mushroom cap.
  • Spread 1/2 tsp minced garlic on each mushroom cap.
  • Crumble the goat cheese onto the bed of spinach.
  • Season each mushroom with 1/4 tsp oregano and 1/2 tbsp of pine nuts.
  • Bake the mushrooms for about 30 minutes until they are tender and the cheese is melted.

Servings ~ 2
Calories ~ 190, Fat ~ 10 g, Carbohydrates ~ 17 g, Protein ~ 11 g