It’s 11pm on Thursday.
I’m eating dinner. a portobello burger. Portobello mushroom, bun, cheese, spinach. Nothing special. I’ve had mushrooms for dinner every night since Sunday. That’s 5 nights. In.A.Row.
When did that happen? Yesterday was only Wednesday.
Wednesday I didn’t have to work.
I went to class, then the gym, then had lunch, then sat outside and worked for a few hours, went to another class, came home, ate dinner, made cupcakes, watched Top Chef.
Yesterday was busy but relaxing, productive but lazy.
Then I went to bed, and it was Thursday when I woke up.
Thursday means work. All day. Wake up, finish cupcakes, cupcakes picked-up for delivery, get ready for work, go to work, work, work, work, come home from work, cook dinner – at 10pm.
Last night’s portobello dinner.
Portobello topped with roasted brussels and onion. Covered in melty gooey cheese. Roasted potatoes served on the side.
- Portobello cap
- handful of brussels sprouts
- 1/4 small onion
- 2 small red skinned potatoes
- Olive oil
- Salt & pepper
- Preheat oven to 400*, scrape gills out of mushroom cap, smash garlic, cut onion into large pieces, halve brussels, chop potatoes into large bite-sized chunks
- Place mushroom cap, gill side down in a baking dish; toss remaining veg with olive oil, s&p and spread into a single layer in a second baking pan. Place both pans in the oven, roast for about 15-20 minutes.
- Remove from over, turn cap over. Top with onions and brussels.
- Return to oven until mushroom is soft. (Use a foil ring to help hold brussels in portobello cap.)
- Top with cheese, return to oven just long enough to melt the cheese.