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:
- Preparing the stuffing for the portobello mushrooms
- Preparing my homemade pesto
- 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
Ingredients
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
Instructions
- 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