Kale Stuffed Portabella Mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 150.5
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 234.8 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 6.1 g
- Protein: 7.8 g
View full nutritional breakdown of Kale Stuffed Portabella Mushrooms calories by ingredient
Submitted by: SHMILYNME
Introduction
Credit Emily Malone at DailyGarnish.com Credit Emily Malone at DailyGarnish.comNumber of Servings: 4
Ingredients
-
Mushroom, Portabella, 4 serving
Extra Virgin Olive Oil, 1 tbsp
Balsamic Vinegar, 1 tbsp
Kale, 4 cup, chopped
Onions, raw, 1 medium
Sun Dried Tomatoes, 2 tbsp
Kalamata, Green Olives, pitted, 2 tbsp
Soy Milk, 1 cup
Directions
Start by preheating the oven to 375 degrees. Remove the stems from the mushrooms and place them face up on a baking sheet. In a small dish, whisk together the olive oil and vinegar. Brush the oil mixture onto the gills of the mushrooms. Roast mushrooms face up for 25 minutes. Then carefully flip them face down and roast for an additional five minutes.
While the mushrooms are roasting, you can prepare the filling. Start by tearing the kale from the stems and rinsing to remove any dirt. Set aside to drain. Next, cut the onion into thin julienne strips. On the stove top, sauté the onion over medium high heat until it begins to soften and brown.
If your sun dried tomatoes and olives don’t come pre-sliced, you’ll want to slice those as well. Once the onions are soft, add sun dried tomatoes and olives to the pan. Cook for two minutes, stirring frequently. Add 1/2 cup of the soy milk and all of the kale to the pan – it will seem like a LOT of kale, but it should cook down. Cover with a lid for a few minutes to help steam the kale, removing to stir occasionally. Once the kale has cooked down, add the other 1/2 cup of soy milk and stir to coat. Season to taste with salt if needed, but be careful not to over-salt because of the olives! Distribute the kale mixture evenly and spoon on top of the mushrooms.
Serving Size: 1 mishroom
Number of Servings: 4
Recipe submitted by SparkPeople user SHMILYNME.
While the mushrooms are roasting, you can prepare the filling. Start by tearing the kale from the stems and rinsing to remove any dirt. Set aside to drain. Next, cut the onion into thin julienne strips. On the stove top, sauté the onion over medium high heat until it begins to soften and brown.
If your sun dried tomatoes and olives don’t come pre-sliced, you’ll want to slice those as well. Once the onions are soft, add sun dried tomatoes and olives to the pan. Cook for two minutes, stirring frequently. Add 1/2 cup of the soy milk and all of the kale to the pan – it will seem like a LOT of kale, but it should cook down. Cover with a lid for a few minutes to help steam the kale, removing to stir occasionally. Once the kale has cooked down, add the other 1/2 cup of soy milk and stir to coat. Season to taste with salt if needed, but be careful not to over-salt because of the olives! Distribute the kale mixture evenly and spoon on top of the mushrooms.
Serving Size: 1 mishroom
Number of Servings: 4
Recipe submitted by SparkPeople user SHMILYNME.
