Grilled Portobello with Arugula and Tomato

The first time I checked out model Chrissy Teigen’s food blog, So Delushious, my immediate reaction was to call my mother to complain that life isn’t fair. Yes, I know that some people are blessed with fast metabolisms and can eat whatever they want without gaining weight. But to see the first two recipes on the blog of a supermodel being oreo stuffed chocolate chip cookies and cake batter popcorn? Now that’s just rubbing it in..

Although she seems to love to talk about things like duck fat and bacon (her blog’s tagline reads ”Personal ramblings from a girl who loves bacon and can’t be fat”), which clearly is not up my alley, I’ve checked it out a few times since then. The main reason? Her fiancee is John Legend, who happens to be one of my favorite singers ever. I’ve seen him in concert 6 times now I think, and one of his songs was actually our first wedding dance. She talks about John and posts pictures of him eating her food, which is enough to make me read it from time to time. He even wrote a guest post on her blog recently! But I digress.

The other day I was on Shape magazine’s website and came across an article about Chrissy’s top 5 low-carb meals. It mentions how she claims to work hard for her body and went on a low-carb diet to prep for a major photo shoot. Ok, so maybe it’s not just all sugar, butter, and bacon for this chick! I tried one of the recipes for dinner tonight and loved it:

Grilled Portobello with Arugula & Tomato

Makes 4 servings

• 4 portobello mushroom caps
• 2 large handfuls of arugula
• 4 TBSP light butter
• 1 TBSP olive oil
• 2 garlic cloves
• Salt & pepper
• 1 tomato, cut into 4 thick slices
• 1 cup Italian blend shredded cheese
• 1/2 cup marinara sauce
• 1/2 lemon, juiced

Remove the stems and insides of mushroom caps (I used both a knife and spoon to do so).

In a food processor, puree arugula leaves and whole garlic cloves. Add butter, olive oil, lemon juice, salt, and pepper, then puree again.

Put mushrooms on a baking pan. Spread the arugula butter onto the insides of mushroom caps. Add a small spoonful of marinara sauce & a slice of tomato to each mushroom. Put 1/4 cup of cheese on top of each one.

Bake at 400 degrees for 10-12 minutes.

Nutrition stats: 240 calories, 16 g fat, 10 g protein, 12 g carbs

BTW, you can read the full article here.

I ate mine with 2 slices of Nature’s Own whole wheat toast.

Leave it to me to add bread to what’s highlighted as a low-carb dish. 😉