We all have that one recipe. The one that looks like we’ve put a lot of work in but really it was very easy. The impress-the-guests recipe. Here is another to add to your list. Say “hello” to portobello.

Step #1 Put on some Adele. It tastes better if you sing. Hello from the fungal siiiiiide, at least you can say that you triiiiiied, to pre pare this din ner, it’s really not hard, you didn’t know you, could make food so good. But you caaan.

Step #2 Gather your ingredients

• 4 large portobello mushrooms
• Extra virgin olive oil (1-2 T)
• 32oz can of diced tomatoes (or 6-ish fresh diced romas)
• 3 large garlic cloves, minced
• 1 large onion, diced
• 1/2 lb ground pork
• 1/2 lb ground beef
• 2T Italian seasoning
• Salt & pepper to taste
• 8 fresh basil leaves for garnish
• 1/2 cup parmesan cheese (for the non-paleo guests)

Step #3 Cook

• Set the oven to 400 degrees
• Mushrooms: cut the stems out and remove as much of the black, gunky, gills as you want by scraping your knife along them. Spray both sides of the mushrooms caps with olive oil. Place into a foil-lined pan, cap side up. Bake for 10 min. Flip and bake for another 10 min. (mushrooms will shrink a little) Remove from oven & set aside.
• Filling: toss the onion and garlic into a pan with some olive oil and saute until the garlic is lightly golden. Add the meat and brown. Drain the meat and return to the pan, adding the Italian seasoning. Mix well. Add in the tomatoes and simmer until hot. Add salt & pepper to taste. * * Tip * * Double the filling recipe to prepare extra for freezing. Thaw and use to top a sweet potato for a quick meal or layer over cooked & shredded spaghetti squash for a healthy pasta alternative.

• Assemble: top the mushrooms with filling (it’s ok if it falls a bit out). Add basil chiffonade (fancy French term for stack the leaves, roll the leaves, slice the leaves, fluff the leaves) to the tops of the filling (about two leaves per mushroom). Sprinkle cheese over or under the basil for cheese-eating guests. Return to the oven and bake for about 10-15 min.

Step #4 Enjoy!

• Serve with any side of your choice. I added sauteed zucchini and roasted butternut squash for a Fall flare! I’m going to try asparagus and summer squash next time. Ahhh the possibilities!