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Meatless Monday-Kale Portobello Mushrooms

Happy Superbowl week!!  This week, I will provide you with some great recipes for the many Superbowl parties coming up this weekend.  This first recipe is great as your healthy option for the party!  You can make one big portobello mushroom cap or mini ones that can turn into finger foods.  For the big mushroom, simply cut in fourths and have your guests enjoy with a fork and knife (plastic of course, to make clean up easier on YOU!).

(Recipe is for 1 portobello mushroom cap)

1 Large portobello mushroom cap, cleaned and stem removed

1/4 Red Pepper

1/4 Red Onion

1 1/2 Cups Kale

Bleu Cheese to garnish

Onion powder, garlic salt, pepper and salt

Preheat oven to 375

Slice pepper and onion into small strips

When oven is preheated, place mushroom cap gills down on sprayed cookie sheet

Roast in oven for 10-15 minutes depending on size of cap

While mushroom is roasting, sautee onion and pepper in pan on stove

Once onion and pepper are cooked, add kale to wilt down (will not wilt down as much as spinach does)

Season with spices, stir to combine

Once mushroom is cooked, remove from oven, flip, and spoon in kale mixture

Sprinkle top with bleu cheese

Mushroom with kale, onions, pepper, and cheese

Heat in oven for 5 minutes

Finished Mushroom

If serving for party, cut into fourths and enjoy!

Stay hungry…

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