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This week is going by quickly at work which is awesome on one hand…scary on the other b/c my project deadlines are fast approaching! Cooking and planning out meals is imperative for me this week – I need to stay on track b/c I am planning on going out and eating lots of Mexican food and drinking margaritas on my birthday! Apparently that combination isn’t low carb – ha! I have a goal that I wanted to meet before my birthday….and that was to lose 10 pounds. And then I ate badly for a week….so….I don’t think I’ll see the 10 pound mark…but I do think I will get to 5 which isn’t bad! Not bad at all.

This recipe is amazing. Yes – I say that all the time – but I mean it for real. I love mushrooms – they are meaty, savory, and earthy – plus…turns out that portabella mushrooms are the perfect edible dish for toppings! Like….natures bowl. It’s awesome….!

Here’s what you’ll need: portabella mushroom caps, goat cheese, olive oil, nutmeg, salt and pepper and onion.

First things first….clean the mushrooms. I learned this from Ray Ray (my brother’s loving name for Rachael Ray) – you basically use a spoon and scoop out the gills inside the mushroom cap. By doing this you will get a much more clean flavor and less moisture. After removing the gills – take a knife and cut the big stem off. You don’t need to cut into the mushroom – just make the stem flush with the cap. Finally – wipe the mushrooms with a barely damp dish towel to get any remaining dirt off from the outside of the mushroom. Mine had barely any.

Preheat your oven to 400 and line a baking dish with foil. Place the mushroom caps on the baking dish, top down, and drizzle over some olive oil and sprinkle a pinch of nutmeg and with salt and pepper. Throw those bad boys in the oven for 15 – 25 minutes depending on the thickness of your mushrooms. My mushrooms were big – so I needed 25 minutes for them to soften up. To see if your mushrooms are finished cooking – take a fork and stab them in the middle. If the fork goes through easily – they are done.

While the mushrooms are cooking away, start working on your caramelized onions. I can’t make these anymore without thinking of Alyse. Last time she and I cooked together we made some caramelized onions and she ate most of them! She loves them! Good girl! Haha!

Simply cut your onion (make a larger batch if you want…great on sandwiches, salads and pizzas) into thin half-moon slices. Like this.

Then place into a large-ish pan over medium heat. Sprinkle over some salt and pepper and olive oil. Allow these bad boys to cook, over medium/low heat until caramelized. If you notice that the onions are drying out you can add more oil – or save the calories and add in a tablespoon of water at a time. These onions should take 25 minutes to finish. Once they’re done they shrink considerably and are super sweet and savory. Lovely!

Time to assemble! Take a mushroom cap and schmear 1 ounce of goat cheese on top of it. Then…and listen closely here b/c this is where it gets complicated….top with the caramelized onions. And then eat! That’s it. It’s one of my bake, assemble, eat dishes that I love so much!

I mean…I don’t mean to brag – but this is fabulous. So fabulous that I ate 3 of these. And then ate the remaining 1 for breakfast the next day. I dare you not to love these!

Let me know what you think!


Portabella Mushrooms w. Goat Cheese and Caramelized Onions
Serves 2 as main, 4 as side
Click here for recipe.

4 portabella mushroom caps
1 large Vidalia onion
4 ounces goat cheese
3 T. olive oil, divided
Pinch of nutmeg
2 t. salt, divided
1 t. pepper, divided


  1.  Clean mushrooms – take a spoon and scrape out the dark gills from the inside of the mushroom cap, cut the stem, and wipe off the remaining dirt with a slightly moist towel.
  2. Preheat oven to 400 degrees and prepare a baking pan with foil.
  3. Place mushrooms top facing down on the baking sheet and sprinkle with 1 T. olive oil and sprinkle with 1 t. salt and 1/2 t. pepper – bake until cooked through – ranging from 15 – 25 minutes depending on size of mushrooms.
  4. While mushrooms are in the oven, start the onions: slice the onion in half, remove outside peel, and then thinly slice the onion into half moon shapes.
  5. Preheat large pan over medium heat, place 2 T. of olive oil in the pan and the sliced onions. Stir in remaining 1 t. salt and 1/2 t. pepper. Stir so onions are coated in the olive oil and continue to cook over medium/low heat for 20 minutes, stirring every few minutes – until onions are caramelized.
  6. Once mushrooms and onions are complete – time to assemble – simply place spread 1 ounce of goat cheese on top of portabella mushroom cap and then top with a spoonful of the caramelized onions.