Recipe Recap: May

I am a little off my self imposed schedule today and sharing my recipe recap a week late, but hey- that’s life. We are over in New Zealand on our weeklong adventure right now but due to the magic of the inter webs I am sharing last months top recipe picks with you anyway…

recipe1. Easy Macaroni Casserole by Skinnytaste 


Because how you can you go wrong with any of Gina’s recipes?

2. Cinnamon and Spice Sweet Potato Bread by Averie Cooks


I made them in muffin form (cooked them for about 30 minutes) and could not stop eating them.

3. Fish Taco Bowls by The Live-In Kitchen


One of our other go to recipes, especially on Sunday nights when we want something easy to throw together. We switch up different types of fish and even use the pre-made seafood mix from the seafood counter at the grocery store as well.

4. Quinoa Fiesta Enchilada Bake by Skinnytaste


I have mentioned this recipe on the blog before but it has been a while and it’s good enough to be mentioned again. We make this at least once a month, it’s even better leftover.

5.  Pizza Quinoa Stuffed Portabella Mushrooms by Oh My Veggies


Pizza, quinoa and mushrooms are three of my favorite things. We ate it with a side salad and called it a meal.

Hope you found a new recipe to add to your own rotation. 🙂

Southwestern Stuffed Portabella Mushrooms


Today I am sharing a recipe I first mentioned last week as one of my new favorites. We have been making a similar version I found on Instagram (@busygirlseatclean) for the last year or so. Last week I decided to mix it up and make some changes to make my own version.  It’s perfect for Meatless Mondays or to serve to your vegetarian friends and family!

Southwestern Stuffed Portabella Mushrooms

Servings: 2


1/4 cup diced red onion

1/4 cup diced yellow pepper (can use red or green too)

1/2 cup corn

1/2 cup black beans (rinsed and drained)

1/4 cup chopped cilantro

1/2 cup Mexican blend grated cheese

2 Portabella Mushroom Caps

1/4 avocado, sliced

1/2 tsp. cumin

1/2 tsp. garlic powder

salt and pepper to taste


1. Preheat your oven to 350 and line a baking sheet with foil. Wipe off outside of mushrooms with damp paper towel and cut out stems and insides.

2. Chop your veggies and combine first six ingredients in a medium bowl. Add cumin, garlic powder, salt, pepper and mix well.


3. Distribute mixture into each mushroom cap.

DSC_0305Sometimes you have a little overflow but that’s ok!

4. Bake in the oven for 10 minutes.

5. Let cool and then top with avocado slices.

6. Enjoy!


It doesn’t get much easier than that! These are a great and surprisingly filling entree, they also taste great mixed in with a little brown rice or quinoa on the side.

Hope you enjoyed another recipe from my kitchen, let me know if you would like me to share more!

We are heading out to London tomorrow but don’t worry you can check back Friday to read all about our evening at the Sydney Opera House last week.

Linking up with the Recipe Club at Momfessionals.