Try this perfect vegetarian, flavorful dish for your next meatless Monday!
Hey all! I’ve been cooped up all weekend. I got a cortisone shot on Thursday and it darn near killed me. It was my first one and hopefully the last! I have been dealing with knee pain for the past 6 months to year and just shook it off because I thought eventually it would heal. Boy, was I wrong. This November went to the doctor in hopes of find an answer to my knee pain. I saw an orthopedic doctor, got scheduled for an MRI and started physical therapy (first for that too!)
The first 2 weeks of physical therapy sucked, my knee was so sore and I had to take it easy (which for me is not easy!) My knee was sore, but I could feel it getting better. After what felt like months of waiting, I finally received my MRI results. The doctor said I have fluid in my knee, which isn’t good. He said it looked like I had torn or strained my ACL at some point and didn’t know it, which probably caused the fluid. Soooo the plan of action: cortisone shot, physical therapy and anti-inflammatory meds for the next month and then reassess. (this shit better work.)
The shot wasn’t terrible. They inject some anesthetic with the cortisone, so it numbs for a few hours, but holy hell that night it hit me like a freight train. It feels like a dull knife stabbing your knee cap every time you take a step. Not cool. 😐
I can’t wait until I’m back to normal. I haven’t been working out consistently and when I have been to the gym, it’s light weight-lifting. I need a good cardio blast! I try to keep reminding myself that my body needs rest and that is what’s best, but it’s hard when all you want to do is move!
Anyway, to these amazing stuffed portobello mushrooms. I came up with this recipe forever ago! It was one of my favorites and my dad even liked it! (If Rog likes a meal, it’s definitely blog worthy!) These veggie stuffed portobellos have been my go-to week night dish because they are so easy to prep on Sunday and pop in the oven whenever throughout the week! You can stuff them with whatever veggies you like, but my favorites are tomatoes, asparagus and zucchini. Of course, a little cheese on top and you’ve got yourself one tasty dinner.
I generally serve it with brown rice or quinoa (to add a little protein) and it fills me right up! These are also perfect meal-prepped lunches. If you have leftovers from the night before, pop them in a glass container and microwave at work the next day!
- • 4 portobello mushrooms
- • 1/2 stalk of asparagus
- • 1 zucchini
- • 1 14.5 oz can of stewed tomatoes
- • 1 cup shredded mozzarella cheese
- • 1 teaspoon oregano
- • 1 teaspoon Italian spice
- • 1 teaspoon crushed red pepper flakes
- • salt and pepper
- • cooking spray
- Turn on oven to 350 degrees
- Wash portobello mushroom, remove stem and scoop out the gills
- Cut 1 zucchini into quarter-rounds, cut ½ stalk of asparagus into 1 inch pieces
- Put zucchini and asparagus into a large skillet and add 1 can of stewed tomatoes
- Heat until vegetables are soft
- Add 1 tsp oregano, 1 tsp of Italian spice, 1 tsp crushed red pepper flakes and salt and pepper to taste
- While vegetables are cooking, spray pan with cooking spray and place mushrooms on pan
- When vegetables are done, add a scoop into each mushroom. (There will be leftovers, add them to the pan)
- Place in oven and set timer for 25 minutes.
- At 25 minutes, take mushrooms out and add ¼ cup of cheese to each mushroom (you can add more on the extra vegetables, if desired.)
- Place pan back in over for 5 minutes, broiling for the last 2 minutes.
