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Portobello Mushroom Melts with Roasted Vegetables

Active Time: 40 minutes / Cook Time: 45 minutes / Total Time: 1 hour

Makes 4 servings

Chef’s Tip: Sorghum is an ancient cereal grain domesticated in Africa. It is gluten-free, whole grain, and the policosanols in the waxy coating covering the grain may have a cholesterol-lowering potency similar to that of statins. It can be made into a porridge by cooking with extra water and stirring often, and it can be popped like popcorn! The popped sorghum kernels look like popcorn in miniature, and have a similar taste. Sorghum can be substituted in recipes calling for farro, millet, and other whole grains. Like all grains, it is a great idea to cook a large batch and freeze it in serving-sized portions, so that it is ready for quick-to-prepare, healthy meals.

Portobello Mushroom Melts w Roasted Veggies.JPG


  • ¼ cup refined coconut oil, melted, divided
  • 1 teaspoon fine sea salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 medium red or yellow onion, ½ diced and ½ cut into 4 wedges
  • ½ butternut squash remaining from Day 4, peeled and cut into ½” pieces
  • ½ lb. Brussels sprouts, stem ends trimmed, halved
  • 1 garlic clove, minced remaining Swiss Chard from Day 2, stems removed and chopped, leaves thinly sliced
  • 4 large Portobello mushroom caps, gills gently scraped out with tip of a spoon
  • ½ cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese, divided
  • 2 tablespoons balsamic vinegar, divided
  • ¼ cup extra virgin olive oil, divided


  1. Preheat oven to 425°F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, toss onion wedges, squash, and Brussels sprouts with 2 tablespoons coconut oil, 2 tablespoons parmesan cheese, and ½ teaspoon each salt and pepper. Spread in an even layer on one of the baking sheets and roast undisturbed for 30-35 minutes, or until squash and sprouts are tender and browned.
  3. While the squash mixture roasts, add 1 tablespoon coconut oil to a large skillet and heat over medium. Add diced onion, chard stems, and a pinch of remaining salt and cook until onions are translucent, about 5-6 minutes. Stir in garlic and cook one minute.
  4. Add chard leaves to pan and cook, stirring occasionally, until leaves are wilted. Stir in another pinch of remaining salt and ¼ teaspoon black pepper. Let cool slightly while you make the dressing.
  5. In a jar with tight-fitting lid or a small bowl, combine 1 ½ tablespoons vinegar with 3 tablespoons olive oil, and remaining salt and black pepper. Shake or whisk to combine. Set aside.
  6. Place Portobello caps on second baking sheet. Mix remaining parmesan into chard mixture, divide into four even portions, and mound into caps. Top each with 2 tablespoons mozzarella, and place in oven. Bake 15-20 minutes, or until cheese is melted and mushrooms have begun to soften. Drizzle evenly with remaining ½ tablespoon vinegar and 1 tablespoon olive oil.
  7. Toss squash mixture with dressing.
  8. Serve mushroom melt and ¼ of squash mixture per person for dinner. Package remaining mushrooms and squash mixture in airtight containers for lunch tomorrow, and refrigerate