Yep, I ate that

mushroom addiction March 24, 2011

Filed under: Uncategorized — yep, i ate that @ 11:29 pm
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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.

It’s Thursday?

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.

The Line-Up

  • Portobello cap
  • handful of brussels sprouts
  • 1/4 small onion
  • garlic
  • 2 small red skinned potatoes
  • Olive oil
  • Salt & pepper


  1. 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
  2. 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.
  3. Remove from over, turn cap over. Top with onions and brussels.
  4. Return to oven until mushroom is soft. (Use a foil ring to help hold brussels in portobello cap.)
  5. Top with cheese, return to oven just long enough to melt the cheese.

One Response to “mushroom addiction”

  1. Joanne Says:

    Wow you have a serious love of mushrooms. But prepared with brussels, which are my favorite, and cheese…can’t go wrong.

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