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Eating Clean: Pizza-ey Stuffed Portobello

I dig Pizza. I freakin’ LOVE it… on occasion. Sadly, this isn’t pizza– but it’s still -D-A-N-G good. Surprisingly, even. I’ve mentioned I’m steering from a meat-heavy diet to one that incorporates a lot more “vegan-ism” to it. Don’t roll your eyes at me– I just can’t fathom eating another round of lean roast beef or chicken breast every… night… of… the… week. Variety is key and as nutrient dense (and, honestly, refreshing) as taking in at least one vegan meal a day can be, I’m on board.

What You Need:

Sauce/sautee pan, knife, baking sheet, your hands.


4 tomatoes, diced

4-8 large portobello mushrooms

4 cloves of garlic, chopped/crushed

1 lemon (for juicing)

1 onion, diced

Fresh basil

Super-skim Parmesan cheese (if you must have it)


2 Tbsp. Virgin olive oil

Sea Salt

* If you’re feeling adventurous, you can add leek or zucchini. If you must have meat, you can add a diced chicken breast.

Easy-If-You-Can-Chop Prep:

Preheat oven to 400F. Pour 2 tablespoons of Virgin olive oil into pan and heat. Toss in your chopped onion and stir until onion slightly browned. Dice up your 4 tomatoes and garlic (and leek or zucchini if you’re adding them). Toss all your chopped vegetables into the onion mix. Throw in a pinch of sea salt for some savor. Saute until tomatoes soften up- just a couple minutes. Grab your lemon and squeeze 1 tablespoon-ish of lemon juice over the tomato/onion mixture. Add 5 (or more– I do love the basil) leaves of chopped fresh basil. Using a non-stick spray or a dab of olive oil spread with a paper towel, slick up your baking sheet for non-stick action. Place the Portobello mushrooms on the sheet face down (stem side up– stems removed).  Add tomato/onion mixture from the sauce pan onto each mushroom . Top with grated super-skim Parmesan– roughly 1/4 cup per ‘shroom. Toss into the oven at 400F and bake for 12 minutes. Sprinkle with fresh chopped parsley. Eat up.

The (Macronutrient) Breakdown:

While nutritionally packed, this recipe is light on calories. I ate three of these myself, so if you’re looking to serve more than one, you may want to prepare 8 Portobellos instead of four. In that case, double the recipe. Macros are based off using zucchini and 1/4 cup light parmesan. Macros are for ONE prepared mushroom. This is pretty much a 1:1 (1carb to 1 protein) meal and fits real smashing-like into the 40/40/20 ratio.

Calories: 190

  • Fat: 7 g
  • Carbs: 21 g
  • Protein: 17 g
  • *Fiber: 8g

Nutrition is key to your program success whether it’s P90X, Insanity or a Chalene Johnson program. If you’re looking to stay on track and receive personal tips and advice, add me as your free coach and mentor right here.

*Thanks to Bodyrock for the recipe inspiration. 


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