Spinach and Shrimp-Stuffed Portobellos

A delicious conglomerate of [cheap] ingredients this is! Something to keep in mind though = mushrooms shrink! although it's packed with flavor, i definitely wanted more. i recommend doubling this recipe if cooking for two!

Ingredients:
2 portobello mushroom caps
1 1/2 cups of fresh or thawed tail-off shrimp, chopped 
1 cup of chopped spinach
1 shallot, sliced
1 Tbs flavored cream cheese (veggie, chive, etc)
1 1/2 Tbs italian breadcrumbs

what to do:
1. Preheat oven to 400 degrees
2. Saute shallots in olive oil until translucent
3. Add spinach and cook for 1-2 mins
4. Add shrimp and cook until pink
5. Remove from heat and transfer into a bowl
6. Add cream cheese and breadcrumbs, combine together
7. Clean off portobello caps, and peel skin off
8. Cut out the stem, and add mixture to caps
9. Spray baking sheet with non-stick spray, and arrange caps
10. Bake for 25-30 mins

Parsnips with Parsley

I just recently discovered the delicious yet under-rated parsnip. It's got this tangy bite to it but with the consistency of a potato. They're a very odd vegetable to look at, but are a fun way to change up an otherwise ordinary meal!

Ingredients:
4-5 medium sized, rinsed and chopped parsnips
1/2 medium yellow onion
1-2 cloves of minced garlic
1 Tbs chopped parsley

what to do:
1. Saute onions until translucent (about 7 mins), then add in the garlic
2. Add in parsnips, and cook for about 10 minutes - until they have the consistency of a cooked potato
3. Top with parsley and serve