Stuffed Portobello Mushroom accompanied by Broccoli

GOAT CHEESE & BACON! Need I say more. OMG beyond delicious eating responsibly is not easy when its this good! I only made this for myself and I have all the ingredients set apart for another day. This way it won’t take as long next time.

Okay so plating is something that I just do because I like it to look presentable, hence why there are two pictures.



3 Portobello Mushrooms

3 tablespoons of : extra virgin olive oil and balsamic vinegar

1/2 chopped red onion (I bought mine already chopped)

1/3 cup crumbled goat cheese

1 whole diced tomato

3 slices of bacon, fully-cooked and crumbled

Salt & Pepper


  1. Preheat oven to 320 degrees.
  2. Cover the baking dish in aluminum foil (makes clean up easier)
  3. Combine the olive oil and balsamic vinegar. Brush mixture on the aluminum foil and on both sides of the mushroom. Use a pinch of salt/ pepper on both side.
  4. Then place in oven for 5 mins then flip and place for 5 more mins.
  5. 1 tablespoon of the same mixture used on the mushroom will be used to sauté the onions.
  6. Fill in the mushrooms with tomato, onion, goat cheese and top of with some bacon.
  7. Place in the oven for 5 mins. and Serve

I believe I might have overdone it just a tad with the sauce but Oh was it tasty!



1 pack of Broccoli

1/3 cup of butter

1 tablespoon of brown sugar

3 tablespoons soy sauce

2 teaspoons white vinegar

black pepper to taste

2 cloves of minced garlic

1/3 cup of salted cashews

  1. Boil the broccoli  until tender then drain
  2. while the broccoli is cooking, melt the butter in a skillet. Then add the brown sugar, soy sauce, vinegar, pepper and garlic. Mix all together and bring to a boil. Then remove from the heat and add the sauce to the cashews and then pour the sauce onto the broccoli.
Serve and ENJOY!

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