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I can’t stress how much meal prepping on Sunday’s saves me so much time during my busy work weeks. The nice thing about meal prepping is its one less thing I have to stress about during the week, less clean up during the week, and dinner prep only takes at most ten minutes. That is all I really have energy for after a long day at work to be honest with you all.

So what I meal prepped on Sunday included:

  1. Preparing the stuffing for the portobello mushrooms
  2. Preparing my homemade pesto
  3. Cleaning my portobello mushrooms

I assembled my stuffed portobello mushrooms on Sunday and stored in a baking dish covered. On the night I was planning on having them, I simple added my baking dish uncovered to the oven and baked 400F for 10-12 minutes. Along with the portobello mushrooms, I also added some broccoli on another baking sheet and roasted with the portobello mushrooms for 10-12 minutes 400F. In my air fryer I added some Trader Joe’s Cauliflower gnocchi and cooked on 370F for 18 minutes.

By utilizing a variety of kitchen appliances it allows your dinner prep to be done quicker and all the food to be ready at once.

Stuffed portobello mushrooms


Stuffed portobello mushrooms

  • 2 portobello mushrooms
  • 1 lb ground chicken
  • 1/2 cup superfood pesto

Dairy free hemp seed spinach cilantro pesto

  • 1 cup basil
  • Handful of cilantro
  • Handful of spinach
  • 2 garlic cloves
  • 1/4 cup hemp seeds
  • 1/4 cup olive oil
  • 1/2 cup pine nuts
  • 1 lemon juiced
  • Pinch of Celtic sea salt


  • Prepare your pesto by adding everything to your food processor and processing until you reach your desired consistency
  • Reserve extra's in a mason jar stored in the refrigerator
  • In a pan cook your ground chicken and then add about 1/2 cup of the pesto to the cooked ground chicken
  • Clean and scoop out the inside of the porotbello mushrooms
  • Add about 1/2 cup of the pesto chicken to each portobello
  • Add to a baking dish and bake 400 for 10-12 minutes