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…