Not everybody is a mushroom fan, but this baked stuffed portabella has been known to win over a few non-fungus eaters!<\/p>\n

\u2018Shrooms Va-va-voom<\/strong><\/p>\n

<\/strong>Recipe by Joy Held<\/p>\n

2 large portabella mushrooms, wiped clean with the stems cut out and the gills scraped out<\/p>\n

\u00be cup fresh spelt bread crumbs<\/p>\n

\u00bd cup low fat mozzarella cheese<\/p>\n

\u00bc cup grated parmesan<\/p>\n

\u00bc cup minced onion<\/p>\n

\u00bc cup finely chopped parsley<\/p>\n

\u00bd tsp onion powder<\/p>\n

\u00bd tsp garlic powder<\/p>\n

\u00bd tsp dried thyme<\/p>\n

2 Tbls melted butter, salt free<\/p>\n

1 Tbls olive oil<\/p>\n

Salt and pepper to taste<\/p>\n

Mix the bread crumbs, parmesan, onion, parsley, butter, and spices together well in a bowl. Cave out the mushrooms a little if necessary to make room for the filling. Divide filling evenly between the caps \u00a0and drizzle with olive oil. Bake in a 350 degree oven for 15-20 minutes. In the last five minutes, turn off the oven and turn broiler on high. Sprinkle mushrooms with mozzarella and broil to desired melty deliciousness. Don\u2019t take your eyes off! Burns quickly!<\/p>\n

After this treat, take a walk around the block then settle down and visit these web friends of mine. Tell \u2018em I said hello. And feel free to share this recipe and spread the fungus among us (couldn\u2019t resist.)<\/p>\n

<\/a>Writer mom NATALIE MARKEY<\/p>\n

http:\/\/pentopublish.blogspot.com\/2011\/07\/understanding-writing-mommy-mind-with.html<\/a><\/p>\n

Hot romance scribe MEREDITH ELLSWORTH<\/p>\n

http:\/\/www.meredithellsworth.com\/<\/a><\/p>\n

Fav social media chicka KRISTEN LAMB<\/p>\n

http:\/\/warriorwriters.wordpress.com\/2012\/05\/02\/big-six-publishing-is-dead-welcome-the-massive-three\/#comments<\/a><\/p>\n

<\/a>Meanwhile, remember to look for a digital or print copy of Writer Wellness, A Writer\u2019s Path to Health and Creativity <\/em>at Cool Gus Publishing<\/a>.<\/p>\n

Have you subscribed to this Writer Wellness blog yet? Get email updates when a new post is added. Click \u201csubscribe\u201d and leave your email. That\u2019s it and thanks in advance!<\/p>\n

Be well, write well.<\/p>\n

Joy E. Held<\/p>\n

joyeheld@gmail.com<\/a><\/p>\n

http:\/\/twitter.com\/Joy_E_Held<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Not everybody is a mushroom fan, but this baked stuffed portabella has been known to win over a few non-fungus eaters! \u2018Shrooms Va-va-voom Recipe by Joy Held 2 large portabella mushrooms, wiped clean with the stems cut out and the gills scraped out \u00be cup fresh spelt bread crumbs \u00bd cup low fat mozzarella cheese Read More<\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[9,23],"tags":[82,83,141,180,196,216,242],"class_list":["post-618","post","type-post","status-publish","format-standard","hentry","category-friday-feast","category-nutrition-food","tag-cooking","tag-cool-gus-publishing","tag-joy-held","tag-natalie-markey","tag-portabella-mushrooms","tag-spelt","tag-writer-wellness"],"yoast_head":"\n