Overstuffed Portobello Mushrooms

One of these is a really good-sized and satisfying portion and only about 180 calories!  There was no meat in the original recipe, but I think I would add a bit of seasoned sausage for a little bit more oomph.  Going meatless?  Still really good.

Before Oven

 Overstuffed Portobello Mushrooms

4 large portobello mushrooms, plus one extra for filling.
1 t. olive oil
1 zucchini, chopped small
1 red pepper, chopped small
1 medium sweet onion, chopped small
1 T. minced garlic
1 T. balsamic vinegar
1 medium tomato, chopped
Handful of fresh basil or a  2 t. dried
1/2 c. shredded parm cheese
1/2 c. italian bread crumbs
salt/pepper to taste
Optional:  1/2 lb. seasoned pork sausage (like Jimmy Dean's ground sausage), cooked.

Baked

Remove the stems from the mushrooms, clean them, and scrape out the gills.  Chop the extra mushroom.  

Add the mushroom, red pepper, onion, olive oil, and balsamic to a large skillet.  Saute until onions are translucent.

Add the zucchini and saute some more.  Add the garlic and optional cooked sausage.

Remove from heat and put in a bowl.  Stir in the tomato, bread crumbs, and cheese.

Pile the mixture in the 4 mushroom caps and bake at 375 degrees for 15-20 minutes.

PF Chang's copycat Lettuce Wraps

Waist friendly and delish.  These have a really nice balance of heat.  I found this copycat recipe at Averie Cooks on facebook.

PF Chang's copycat Lettuce Wraps

1 T. olive oil
1 T. sesame oil
1 lb. ground chicken
1 medium/large vidalia or sweet onion, diced small
1/3 c. hoisin sauce
2 T. soy sauce
1 T. rice wine vinegar
1 T. Asian chili garlic sauce (jarred, found in the Asian aisle)
3 cloves minced garlic
1 t. ground ginger
1 8-oz. can water chestnuts, drained and diced small
2 - 3 green onions sliced
1/2 t salt
1/2 t. pepper
butter lettuce leaves

In a large skillet, heat olive oil, sesame oil, and cook chicken over medium-high heat until chicken is cooked through.  stir occasionally to crumble the chicken.

Add the onion, hoisin, soy, rice wine vinegar, chili garlic sauce.  Stir to combine and cook for about 5 minutes or until onion is soft and translucent and most of the liquid has been absorbed.  Stir occasionally.

Add the garlic and ginger and stir.  Add the water chestnuts, salt, and pepper and cook for about 2 minutes.  Add the green onions.

Spoon into lettuce leaves and enjoy.