Stuffed Portobello Mushrooms

I love a good meal or appetizer that is simple yet sophisticated (and of course, delicious).  These stuffed portobello mushrooms are just that. They are bursting with flavors; warm balsamic, garlic, fresh tomatoes, and a hint of spice.

SAVORY SUNDAYS

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
Serves 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 6 medium-sized portobello musrooms
  2. 1/4 cup balsamic
  3. 2 tbsp extra-virgin olive oil
  4. 3 chicken sausage, casing removed and diced (I used organic spicy chicken sausage)
  5. 2 garlic cloves, crushed
  6. 1 tbsp extra-virgin olive oil
  7. 1 onion, finely diced
  8. 2 cups fresh spinach
  9. Saved mushroom stems
  10. 1 cup grape tomatoes
  11. 1/4 cup fresh basil
  12. Himalayan sea salt & freshly ground pepper to taste
Instructions
  1. 1. Preheat oven to 350
  2. 2. Wipe clean and remove the stem (save it for later)
  3. 3. In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar
  4. 4. Pour the mixture into a large ziplock bag and add the 6 mushrooms
  5. 5. Seal the bag, allow the marinade to cover the mushrooms, and refrigerate for up to 30 minutes
  6. 6. Remove the mushrooms and place them on a baking sheet; bake for 15 minutes
  7. 7. While cooking, heat oil (1 tbsp) and garlic, add in chopped mushroom stems and onion and let cook for 5 minutes, mixing often
  8. 8. Add in sausage, spinach, and roasted tomato; let cook for an additional 5 minutes
  9. 9. After the mushrooms have cooked, remove them from the oven (if there is any liquid, gently pour off)
  10. 10. Spoon in the filling into each mushroom cap and serve
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Paleo Stuffed Portobello Mushrooms

Paleo Stuffed Portobello MushroomsWhat’s your favorite simple yet sophisticated meal?

Easy Cioppino Stew

Happy Savory Sunday, my friends! I hope you had a wonderful Valentine’s Day weekend. I absolutely loved seeing you pictures through Instagram, Twitter, and Facebook of all your LCK creations! It makes my heart happy to hear that you guys have success with my recipes and that it makes your transition to a clean eating, allergy-free lifestyle just a bit easier!

SAVORY SUNDAYS

I made this recipe for Mike and I earlier in the week as an easy weeknight meal (yes, actually easy!), with no intention to photograph it. The life of a food blogger in the Winter months means not being able to photograph at night (unless using artificial lighting). So when we both tried it and nearly ate the entire batch in one sitting I knew I had to share it with you guys! I also knew that meant making another batch later into the week (fine by me), so I could catch some natural light. Perfect. We loved it both times. Traditional Cioppino Stew often times has mussels and clams, which you can definitely feel free to add in!

Easy Cioppino Stew

Easy Cioppino Stew

Easy Cioppino Stew
Serves 4
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Prep Time
5 min
Cook Time
25 hr
Total Time
30 min
Prep Time
5 min
Cook Time
25 hr
Total Time
30 min
Ingredients
  1. 1 or 2 organic chicken chorizo links, removed from casing and finely diced/ground
  2. 1/2 lb. fresh fish (cod, wild salmon- up to you!)
  3. 2 cups fresh bay scallops
  4. 15 pre-cooked shrimp (wash and remove tails)
  5. 1 15 oz. can organic diced tomatoes
  6. 2 cups chicken stock
  7. 1 tbsp parsley
  8. 1 full lemon
  9. 1/4 cup tomato paste
  10. 1 onion, sliced
  11. 2 garlic cloves, crushed
  12. 1 tbsp extra-virgin olive oil
  13. 1 tbsp fresh basil
  14. 1 tbsp Italian Seasoning
  15. Optional: 1/2 tbsp Red pepper flakes
  16. Freshly cracked pepper, to taste
  17. Himalaya sea salt, to taste
Instructions
  1. 1. In a saucepan saute garlic and oil
  2. 2. Add in onion and chorizo and let cook for 3-5 minutes, stirring often
  3. 3. Add in shrimp, scallops, and fish- let cook for another 5-7 minutes, stirring occasionally
  4. 4. Add in chick stock, diced tomatoes, tomato paste, lemon, and seasoning
  5. 5. Bring to a boil then reduce heat and let summer for 15 minutes
  6. 6. Taste and adjust spices as desired, serve hot
Notes
  1. - I always have a few pieces of fish in the freezer, a bag of shrimp, and a bag of scallops
  2. - If seafood is frozen, thaw before placing in the pan
Nutritional Information
  1. Servings: 4 generous bowls
  2. Amount Per Serving: 1
  3. Calories: 224g
  4. Fat 6g
  5. Carbs 11g
  6. protein 28g
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Easy-Seafood-Stew3

Easy Cioppino StewWhat is your favorite type of soup? What is your go-to easy weeknight meal?

Easy Cioppino Stew

Prep Time 5 min Cook Time 25 hr Total Time 1:05

Ingredients

Directions

1. In a saucepan saute garlic and oil

2. Add in onion and chorizo and let cook for 3-5 minutes, stirring often

3. Add in shrimp, scallops, and fish- let cook for another 5-7 minutes, stirring occasionally

4. Add in chick stock, diced tomatoes, tomato paste, lemon, and seasoning

5. Bring to a boil then reduce heat and let summer for 15 minutes

6. Taste and adjust spices as desired, serve hot

Recipe Notes

  • *I always have a few pieces of fish in the freezer, a bag of shrimp, and a bag of scallops
  • *If seafood is frozen, thaw before placing in the pan
  • *Servings: 4 generous bowls
  • *Amount Per Serving: 1
  • *Calories: 224g
  • *Fat 6g
  • *Carbs 11g
  • *protein 28g
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Paleo Meatball Subs

Growing up I was a big ‘parm’ fan. Chicken parm, meatball parm, eggplant parm… you name it. It was even better on a hero (or sub… or hoagie), because the bread got soggy from the sauce. Totally the best part. Maybe you think that’s totally gross, but if you’re a big fan, you know just what I’m talking about. Anyway, it’s definitely been a long time since I’ve had a sub and we devoured these in record time. 

Paleo Meatball SubsPaleo Meatball Subs

Whether you’re gearing up to serve a feast for game day Sunday, or your just in the mood for a classic meatball marinara sub, this recipe is for you!

Paleo Meatball Subs

Other healthy meatball favorites: 

Paleo Meatball Subs
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Meatballs
  1. 1 lb grass-feed beef
  2. 1 egg
  3. 1/2 tablespoon Italian seasoning
  4. 1/2 tablespoon garlic powder
  5. 1/2 onion, finely diced
  6. 1/4 teaspoon Himalayan sea salt
  7. 1 tablespoon almond meal
  8. Optional: 1/2 tsp red pepper flakes
Tomato Sauce
  1. 1 15 oz. can organic tomato sauce
  2. 1/2 onion, diced
  3. 2 garlic cloves, crushed
  4. 1 teaspoon extra-virgin olive oil
  5. 2 tablespoon fresh basil, chopped
  6. 1 tablespoon Italian seasoning
  7. 1/2 teaspoon red pepper flakes
  8. Himalayan sea salt, to taste
Cauliflower Rolls
  1. (or sub your favorite grain-free bread)
  2. 1 head cauliflower, riced
  3. 3 tablespoons almond flour
  4. 1 tablespoons coconut flour
  5. 2 organic eggs
  6. 1/2 teaspoon garlic powder
  7. 1/4 teaspoon Himalayan sea salt
  8. "Everything" Topping
  9. 1/2 teaspoon poppy seeds
  10. 1 tablespoon sesame seeds
  11. 1 teaspoon dried minced garlic
  12. 1 tablespoon dried minced onion
  13. 1/2 teaspoon Himalayan sea salt
Instructions
  1. 1. Make your Cauliflower Rolls and set aside
  2. 2. Preheat oven to 350
  3. 3. In a mixing bowl combine meatball ingredients and mix until well combined
  4. 4. Line baking sheet and roll meatballs into small/medium sized balls
  5. 5. Bake for 15-20 minutes or until fully cooked, remove, and let sit
  6. 6. In a pot, heat oil and garlic
  7. 7. Add in diced onions and let sauté until soft
  8. 8. Add in organic canned tomato sauce, basil, Italian seasoning, red pepper flakes, and salt to taste
  9. 9. Add in meatballs and let cook for 5 minutes, stirring occasionally
  10. 9. Assemble subs and serve!
Notes
  1. Optional: Sprinkle with fresh parmesan cheese
Lexi's Clean Kitchen https://lexiscleankitchen.com/

 


 What is your favorite classic comfort food?

 

Crock-Pot Pesto Chicken Salad

After a great vacation in Jamaica and an unplanned week off of LCK… I am back! I am ready for a new year filled with new endeavors and of course loads of new recipes! So. Many. Recipes. If you could only see my notes app on my iPhone. Every time I get inspired I jot down messages to myself. With over 75 of these messages I can’t wait to get the new year rolling in the kitchen!

Crock-Pot Pesto Chicken Salad

Aside from Sunday’s meaning a Savory Sunday dish on the blog, for me it also usually means some MEAL PREP for the week (excluding this week, because I am off until Thursday). I’ve talked a bit about the importance of meal prepping, and I can’t stress it enough if you are new to a clean eating lifestyle. Like seriously, it is a huge and important part of my week that ensures the up keep of a healthy lifestyle. Now, don’t get me wrong… there are weekends I am away and don’t have the opporunity to meal prep (that’s life), and on those few days when I am scrambling for lunches I truly am reminded of how important it is to prep ahead of time!

Crock-Pot Pesto Chicken Salad

Which brings me to….. BUSTING OUT THE CROCK-POT! Hello, lifesaver. Making crock-pot shredded chicken is as easy as 1-2-turn it on and leave. I love this lunch in particular because you can do a lot with it. I eat it in plain a bowl, wrapped in a lettuce leaf, top it on a salad, etc. Anything you’d like to do with pesto chicken, do it here. Delicious, easy, and makes a lot

Crock-Pot Pesto Chicken Salad

Crock-Pot Pesto Chicken Salad
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Crock Pot Chicken
  1. 1.5 lb. organic boneless chicken breasts (3 or 4 pieces)
  2. 1 garlic clove, chopped
  3. 1/2 white onion, chopped
  4. 1 cup organic chicken broth
  5. 1/4 teaspoon garlic powder
  6. Dash of salt and freshly ground pepper
Pesto Sauce
  1. 1 cup fresh basil
  2. 1 1/2 cup spinach
  3. 1/2 cup cashews, walnuts, or nuts of choice
  4. 1 tablespoon extra-virgin olive oil
  5. 1 garlic clove
  6. 1/2 lemon, juiced
  7. Dash Himalayan sea salt, to taste
  8. Dash Freshly ground pepper, to taste
  9. Optional: 1 tablespoon fresh parmesan cheese
  10. Optional: Dash red pepper flakes
Additional ingredients
  1. 1/4 cup pine nuts
Instructions
  1. Using your crock-pot, follow these directions to make your shredded chicken
  2. While chicken is cooking, make pesto and set aside in fridge
  3. Once chicken is removed and shredded or cubed, in a bowl combine chicken and pesto
  4. In a small pan, place 1/4 cup toasted pine nuts and toast for 3-4 minutes, mixing often
  5. Add in pine nuts and any other additions. Store in fridge.
Optional additions
  1. Cheese of choice
  2. Sun dried tomatoes
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Pesto-Chicken-Salad4

Crock-Pot Pesto Chicken Salad

Do you meal prep? What is your go-to lunch that you make ahead for the week?

Crock-Pot Pesto Chicken Salad

Total Time 0:00

Ingredients

    Crock Pot Chicken

    Pesto Sauce

    • 1 cup fresh basil
    • 1 1/2 cup spinach
    • 1/2 cup cashews, walnuts, or nuts of choice
    • 1 tablespoon extra-virgin olive oil
    • 1 garlic clove
    • 1/2 lemon, juiced
    • Dash Himalayan sea salt, to taste
    • Dash Freshly ground pepper, to taste
    • Optional: 1 tablespoon fresh parmesan cheese
    • Optional: Dash red pepper flakes

    Additional ingredients

    • 1/4 cup pine nuts

    Directions

  • Using your crock-pot, follow these directions to make your shredded chicken
  • While chicken is cooking, make pesto and set aside in fridge
  • Once chicken is removed and shredded or cubed, in a bowl combine chicken and pesto
  • In a small pan, place 1/4 cup toasted pine nuts and toast for 3-4 minutes, mixing often
  • Add in pine nuts and any other additions. Store in fridge.
  • Recipe Notes

  • Cheese of choice
  • Sun dried tomatoes
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    One-Pot Lemon Roasted Chicken with Garlic, Capers, and Artichokes - Lexi's Clean Kitchen

    This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    How to make roasted chicken

    Want other chicken recipes? Try these:

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes 

    Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}

    Prep Time 00:05 Cook Time 00:45 Total Time 0:50 Yields 4

    Ingredients

    Directions

    1. Preheat oven to 425 °F.
    2. In a medium dutch oven, heat oil over high heat.
    3. Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
    4. In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper
    5. Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
    6. Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
    7. Serve hot!

    Recipe Notes

    • *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    What is your go-to cozy Autumn/Winter meal?

    Shepherd’s Pie: Two Ways

    Paleo Shepherds Pie Two Ways | Lexi's Clean KItchen

    I didn’t grow up eating shepherd’s pie, but since making this recipe I have fallen in love! This Shepherd’s Pie: Two Ways is such a perfect Fall dish when you are craving something hearty and comforting. Loaded with protein, Fall veggies, and topped with creamy sweet potato or cauliflower mash for a low-carb alternative!

    Paleo Shepherds Pie Two Ways

    If you love mashed potatoes as much as I do, this is a must-try!

    Paleo Shepherds Pie Two Ways

    Savory Sunday is back and this week’s recipe is a good one! I can’t believe it is Sunday. This weekend was relaxing and productive on my end. Speaking of the last post, did you guys kick it into gear with your November goals? I am pushing hard in my workouts this month.

    Paleo Shepherds Pie Two Ways

    com·fort food
    noun
    1. Food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

    Paleo Shepherds Pie Two Ways

    How do you feel about comfort food?

     

    This definition kind of bothers me for some reason.

     

    Maybe because I feel that food shouldn’t necessarily be what provides one with a sense of well-being or consolation, and I don’t generally find comfort in high sugar or high carb dishes, but I do find comfort in meals associated with home cooking.

     

    This week’s Savory meal idea is perfect for the Fall! Healthy comfort food made TWO ways, to satisfy everyone in your home.

     

    Paleo Shepherds Pie Two Ways

    What is your favorite comfort food? 

    Shepherd's Pie: Two Ways

    Prep Time 00:15 Cook Time 00:30 Total Time 0:45 Serves 4

    Ingredients

      Ground Beef Base

      • 1 tablespoon extra-virgin olive oil
      • 2 garlic cloves, minced
      • 1 large onion, finely diced
      • 1 cup mushrooms, finely chopped
      • 1 cup carrots, diced
      • 1 cup frozen peas
      • 1 pound grass-fed ground beef
      • 1/2 cup organic beef or chicken stock
      • 1/2 teaspoon sea salt, more to taste
      • 1/2 teaspoon ground pepper, more to taste

      Sweet Potato Mash

      • 2 large sweet potatoes, roasted until fork tender and skin removed
      • 1/4 cup non-dairy milk
      • 1/4 teaspoon sea salt, more to taste

      Cauliflower Mash

      • 1 head cauliflower, roughly chopped
      • 2 cloves garlic, crushed
      • 1/4 cup non-dairy milk, add more as needed
      • 2 tablespoons grass-fed butter, more to taste
      • 1/2 teaspoon sea salt, more to taste
      • 1/2 teaspoon black ground pepper, more to taste

      Directions

      1. In a large cast-iron skillet, heat oil and garlic over medium-high heat just until fragrant, about one minute.
      2. Add onions, mushrooms, carrots, and frozen peas. Sauté over medium-high heat for 5 minutes or until the onions are translucent and the carrots start to soften.
      3. Add ground beef and let cook over medium-high heat until brown and no pink remains. Stir often.
      4. Add in beef or chicken stock, sea salt, and black pepper. Taste and adjust seasoning as desired.
      5. Reduce heat to low and simmer for 8-10 minutes. Take off heat and set aside.
      6. Add roasted sweet potato to a medium mixing bowl or high-speed blender. If using a mixing bowl, mash the sweet potato well before adding in the rest of the ingredients. If using a high-speed blender, place all of the sweet potato mash ingredients in at the same time, and blend until smooth.
      7. Steam cauliflower until soft, about 5-7 minutes.
      8. Place cauliflower and the rest of the cauliflower mash ingredients in a medium mixing bowl or high-speed blender. Mash or blend until smooth. Taste and adjust seasoning as desired.
      9. Pre-heat oven to 350 °F.
      10. Divide beef mixture between two similar sized cast iron skillets. Top one cast iron skillet with sweet potato mash and the other with the cauliflower mash.
      11. Bake for 10 minutes and then broil on high for 5-8 minutes, or until the tops are golden.
      12. Serve warm!

      Recipe Notes

      *For the sweet potato mash: Roast sweet potato at 400°F on a lined baking tray for 45-50 minutes, or until fork tender. Once soft set aside to cool before making the sweet potato mash.

      *Use ghee in the cauliflower mash to make it paleo-friendly!

      *Photos updated August 2017.

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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!