Teriyaki Halibut Stuffed Portobellos

November 24, 2015

Today is my 30th and final day of Whole30. While I’ve learned a lot about myself and feel amazing, I’m definitely ready to add in some important food groups back in (wine + dark chocolate). I generally stick to a paleo style of eating but deter from that every once in a while, especially when I go out to eat. Or want chocolate. It’s all about moderation and balance, right?


Dates are something I don’t experiment with enough. They add plenty of sweetness to a dish – no sugar needed! This teriyaki is so simple I had a hard time believing it would hold up to sugar-laden teriyaki sauce we've all grown accostomed to. However, it turned out amazing and pairs extremely well with the halibut and Portobello mushrooms. If you don’t like halibut, the protein source could be substituted for whatever you’d like. Do a little experimenting and let me know how it goes!



First, whip up the teriyaki sauce:



½ cup coconut aminos

¼ cup hot water

¼ cup water

4 mejdool dates (pitted)

2 cloves of garlic, minced

2 teaspoons fresh ginger root, minced



  1. Run in the dates with the hot water in a blender until it’s a puree/paste.

  2. Add the date puree in a pot with the rest of the ingredients and bring to a gentle boil while stirring.

  3. Let simmer for 5-10 minutes, then strain through a fine meshed strainer.


Next, prepare the halibut and mushrooms:



6 green onions

4 Portobello mushrooms

8 ounces of halibut, cubed

1 tablespoon coconut or avocado oil

1 tablespoon grassfed butter or ghee

Sea salt and pepper to taste



  1. Preheat the oven to 350.

  2. Rinse the Portobello mushrooms, pat dry, and remove the stems.

  3. Chop up the Portobello stems and green onions.

  4. Over medium heat, sauté the mushrooms and onions for about 5 minutes in oil.

  5. Add the halibut to the pan and cook until halibut is just done (about 3-5 minutes). Add desired amount of sea salt and pepper, and about ¼ of the teriyaki sauce.

  6. While the halibut is cooking, add the mushrooms caps to another pan over medium heat with butter or ghee (or could do avocado or coconut oil). Sauté for 5-10 minutes, turning once.

  7. Place the mushroom caps on a pan or in a glass baking dish. Fill with equal parts of the halibut mixture.

  8. Bake for 15-20 minutes and enjoy!

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