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One of my favorite things of being a private chef, aside from helping people feel and live better through clean food, is having the ability to create my own recipes. It’s an awesome gift – you know, to be able to do what you love and share it with others. And as many artistic types know, having a creative outlet is what keeps us from dying inside. So basically, when I prepare sample menus for my clients, I feel overwhelming joy! Like, stupid intense happiness.

But after creating recipe after recipe, I get nervous that I’m running low on ideas. So when I created this stuffed mushroom recipe (that you are about to excitedly indulge in) I couldn’t help but think, how basic could I possibly be? I mean, there are stuffed mushroom recipes on every other blog and on every freaking happy hour menu! But to my surprise, this recipe turned out fantastic! It’s easy, it’s fast, and aside from there being Himalayan Salt and black pepper in the recipe, there are only 6 other ingredients in it! You guys are seriously going to love it!

Quick disclaimer, I don’t include Pink Himalayan Salt and black pepper on my list of ingredients, they are staple in every single one of my recipes! What is Pink Himalayan Salt you ask? Well, it is the purest from of salt, it contains natural iodine, and it retains all 84 trace minerals and electrolytes that coexist in our bodies! So what I’m saying is, ditch the processed white table salt and go for the pretty pink salt! You feel me?

For more on Pink Himalayan Salt check out

Back to business.....


4-5 Portobello Mushroom Caps – stems on if they’re not originally pulled off

1 cup feta cheese, crumbled

1 cup grape or cherry tomatoes, sliced in half

2 green onions, minced

3 cloves of garlic

1 tablespoon of balsamic vinegar

1 tablespoon extra virgin olive oil, divided

3/4 teaspoon Pink Himalayan Salt, divided

½ teaspoon of black pepper

Basil chiffonade (optional)


1. Preheat oven to 400 degrees

2.Place your mushrooms face up on a sheet pan that has either foil or parchment paper on it. If you use foil, be sure to spray it with cooking spray so the mushrooms don’t stick! Or you can place the mushrooms directly on the sheet pan with cooking spray, and without parchment paper or foil. Either way is fine! It truly depends on whether or not you want to save money on paper products, or saving time on doing dishes! You choose how you want to live!

3. Sprinkle 1/2 teaspoon of Himalayan salt, ¼ teaspoon of black pepper, and ½ tablespoon of olive oil evenly on the mushrooms. Flip them over and drizzle balsamic all over the mushrooms. Bake in the oven for 20-23 minutes!

4. While the mushrooms are baking, chop the green onion, garlic, and grape tomatoes as listed above.

5. Place a sauté pan over medium/high heat. Wait 30 seconds for the pan to heat up, add the rest of the olive oil and allow the oil to spread on the surface of the pan.

6. Once the oil covers the pan, add the garlic and turn the heat down to medium. Stir constantly so the garlic doesn’t burn. Once the garlic becomes fragrant add the chopped grape tomatoes, green onions, and the remaining salt and pepper. Saute until the tomatoes and green onions caramelize in color!

7. Add the feta cheese and sauté and stir for a few minutes until the ingredients are well combined!

8. By now the mushrooms should be done baking. Stuff the cheese mixture evenly between all of the mushroom caps. Top with basil chiffonade if you choose to use it! Serve immediately.

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