I’m trying to get back on the meatless Monday bandwagon and eliminate some of the meat we’ve been eating recently. My husband had a battle with gout not too long ago and while we think we know what his triggers are, I’m hoping to help keep it away by slightly changing our diet. This recipe for stuffed portobello mushrooms will be one of my good to meals. It was quick and easy to make, and so delicious! The mushrooms are brushed with garlic butter, stuffed with fresh mozzarella and tomatoes and drizzled with balsamic vinegar topped with fresh basil.
This recipe has been on my “to make” list for a while now and I finally got to it! It was really good, despite my kids complaining about it. I think the Parmesan was a little too strong for them. This meal is definitely on the heavier side with the cream sauce, and would be good served with a green salad. I made the meatballs ahead of time, so it would cut down on prep time and make this a meal I could make during the busy, work week.
A couple of weeks ago, my family had their annual picnic at my aunt and uncle’s house. Of course I needed to find a great recipe to bring and decided to poll my Facebook friends to see what I should bring. There were four choices and the majority chose these delicious and easy skewers. It was the perfect appetizer especially since it was another hot and humid summer day!
They’re really easy to make and only four ingredients! I cut the cantaloupe ahead of time and then it took me less than 10 minutes to put these together.