Stuffed Portobello Caps

Stuffed Portobello Caps w/ Chicken & Parmesan
recipe adapted from Clean Eating Magazine
olive oil spray
8 chicken breasts
1/2 C chopped red onion
4 egg whites or 2 whole eggs
1/4 C bread crumbs
3 T Parmesan cheese
2 T chopped fresh parsley
1 tsp dried tarragon (I did not have on hand so used paprika, cumin…whatever I got my hand on 🙂
1/4 tsp fresh ground black pepper
sea salt
8 Portobello mushroom caps
Preheat oven to 375F.  Mist a large baking sheet with olive oil and arrange chicken breast on sheet.  Bake until chicken is cooked through, about 30 minutes.  Set aside to cool.  Keep oven at 375F.  With a fork, shred meat into 2 inch pieces.  In a large bowl. combine chicken, onion, eggs, bread crumbs, cheese, and spices.  Mix well.  Arrange mushroom caps, stemmed, on baking sheet.  Spoon chicken mixture into caps, dividing evenly.  Bake for 15 to 20 minutes, until chicken mixture is golden brown and mushrooms soften. 

Saturday we cheered on my Dad and J’s sister at the Dam to Dam 5k. 

My Dad reached his goal of sub 30 with a time of 29:04.  So proud!

Another congrats to may parents for celebrating their 40th Wedding Anniversary Sunday!  Thank you for showing us all what lasting love looks like! 

Until next time…
look good, feel good, do good
Sara B.

Crab & Cream Cheese Stuffed Mushrooms

How about some fungi with your dinner tonight!

One cup of crimini mushrooms provides a good, very good, or excellent source of 18 different vitamins, minerals, and antioxidant phytonutrients. To maximize their flavor and the retention of their nutrients it is important to not to overcook them. That’s why (WHFoods) recommends healthy sauteing crimini mushrooms for just 7 minutes to bring out their best flavor while maximizing their nutrient retention.

Health benefits: immune system support, anti-inflammatory properties, antioxidants, aid in cardiovascular health and the list goes on.

I recommend getting at least one serving of fungi in each week. They are easy to throw in salads, eggs, or on top of a burger. I love these tasty and easy appetizers.

Crab & Cream Cheese Stuffed Mushrooms

from the kitchen of Mike Brown, brother-in-law & Crossfit Des Moines owner



8 oz low fat or fat free cream cheese (I used half of each as I like the creaminess of low fat)

1 package of crab meat

1/4 C parmesean cheese

black pepper

olive oil

1 tsp minced garlic


Take the stems out of the mushrooms and chop up. Saute stems with olive oil and a teaspoon of minced garlic. On the side mix up crab meat, 8oz of cream cheese, 1/4 cup parm cheese, black pepper.

Once the sauteed mushrooms have cooled,add to mixture. Take mixture and fill the mushroom caps and cook 350 for 20 mins.

I wonder how these would fair at a tailgate 🙂 GO CYCLONES!!!

Until next time…

look good, feel good, do good

Kale and Mushroom Stuffed Grilled Chicken

This recipe was adapted from one of my favorite recipes Cranberry-Stuffed Chicken. With summer and grilling season in full swing I wanted to try grilling instead of baking and use more seasonal produce. Whatever you have on hand and use you really can’t go wrong with the stuffing….just follow the basic instructions.

Kale and Mushroom Stuffed Grilled Chicken

2 tsp olive oil, divided
4 medium shallots, minced
1/3 cup sliced mushrooms

1/3 cup cranberries
4 cups shredded kale, packed
4 T toasted pine nuts or walnuts
2 tsp fresh sage, chopped
sea salt, to taste
1/4 t ground pepper, divided
4 4oz boneless, skinless chicken breasts
juice 1/2 lemon
Heat 1 t oil in a saute pan over medium high heat. Add shallots and saute until softened, stirring frequently for about 2 minutes. Add mushrooms and continue to cook for one minute, stirring frequently. Add kale to pan, stir well and cook until wilted, about 1 min. Stir in nuts and sage, season with salt and pepper, and pour stuffing into a mixing bowl lined with a paper towel to drain excess liquid. Set aside and allow to cool at room temperature.
Lay 1 chicken breast horizontally on a cutting board. starting at the thickest side of the breast, hold a sharp knife parallel to the work surface and slice breast horizontally about 3/4 of the way through, then open up breast like a book.
Place sliced breast opened-faced and flat between 2 pieces of plastic wrap and gently pound to 1/2 inch thickness with flat side of meat mallet or rolling pin. remove plastic wrap and repeat process with remaining 3 breasts. Divide stuffing evenly among 4 breasts, placing stuffing lengthwise along bottom edge of each breast. Carefully roll up the chicken breast tightly (like making a sandwich wrap) Secure with toothpicks.
In small bowl, whisk together lemon juice, remaining olive oil and salt and pepper. Brush over chicken.
Place on grill and cook for about 30 minutes or until chicken is fully cooked (165F internal temp) and stuffing is heated throughout.

Until next time…

look good, feel good, do good

Portobello Mushroom & Chicken Ragu

Look at these beautiful heirloom tomatoes! Full of color, character, flavor, and nutrients.

Many people bite into these as they would an apple because they are so juicy and tasty.
In you haven’t treated your taste buds to these special delights…what are you waiting for!?!
Head on over to your farmer’s market and pick out a variety so you can try them all.

This is a great recipe to use your seasonal veggies that you pick up at the market.
Portobello Mushroom & Chicken Ragu
loosely adapted from Clean Eating Magazine
2 T olive oil
1 medium red onion, diced
2 cloves peeled garlic, pressed or minced
about 4-6 portobello mushrooms
2-3 summer squash and zucchinis, chopped into 1/4 inch pieces
2-3 chicken breast, grilled with Italian seasonings, chopped into bite size pieces
3-4 cups cooked whole grain such as wheatberry or brown rice

1/2 tsp dried thyme
1 15 oz can diced tomatoes or 2 c chopped plum tomatoes (canned tomatoes can be sweet onion and garlic or Italian seasoned)
1-2 T fresh basil chopped OR 1/2-1 T dried basil
sea salt and fresh ground black pepper to taste

Heat olive oil in large casserole and saute the onions until lightly browned, 3-4 minutes, stirring ofter.
Add garlic, saute for 1 minute, then stir in mushroom, summer squash, zucchini, thyme, and half of the basil. Continue to cook over high heat until the mushrooms have softened and given off their juices, 2-3 minutes. Add chopped chicken and tomatoes and cook until the mixture in thick, about 10 minutes.
Serve over cooked wheatberry, bulgur wheat, pilaf, or brown rice. Add remaining basil over top of dish.

Abby came over and helped cook up the masterpiece. There was only one slight downfall to this recipe….

We had a big storm and the power went out when trying to prepare it! Abby did her best to slice and dice under candle light.

Using the flash on the camera you can spot the flashlight dangling over the cutting board.
Enjoying lunch in the dark.
On Wednesday I will be talking about local foods on KCCI Channel 8 news at 5 . Be sure to tune in!
Until next time…
look good, feel good, do good