Michael Kilpatrick is a farmer, presenter, host, inventor and online entrepreneur. His passion is to help entrepreneurs apply business principles and practical, proven solutions to grow their businesses and simplify their lives. 

Michael has managed large certified organic farms and businesses, consulted for industry experts, and spoken at dozens of industry conferences.


Grilled Portobello Mushrooms with Creamed Spinach,  Roasted Asparagus and Red Peppers


8 servings


Marinade for mushrooms

½ cup olive oil 1 Tbs Tamari

¼ cup Balsamic Vinegar 1 t. minced garlic


Stuffed Mushrooms

8-10 large Portobello Mushrooms

1 lbs spinach

1 large onion, chopped

2 Tbs olive oil

1 t. minced garlic

1 bunch asparagus

½  teaspoon salt

¼ t. nutmeg

½ cup coconut milk

½ red pepper, sliced into strips

½ yellow pepper, sliced into strips



  1. Whisk together the oil, vinegar, tamari and garlic. Place mushrooms in 2 large zip lock bags, and divide the marinade between the two. Let marinate for 1 hour. 
  2. Meanwhile, sauté the onions in heavy sauté pan until translucent. Add the garlic and spinach and continue cooking until soft. 
  3. Puree the spinach with the coconut milk, salt and nutmeg.
  4. Toss the asparagus with olive oil and salt and roast in 350* for 5 minutes.
  5. Remove the mushrooms from marinade. Grill for 5 minutes on each side
  6. Grill the strips of peppers.
  7. Assemble the mushrooms. Fill each mushroom with creamed spinach, top with asparagus and then peppers.