We love portobellos! They are packed with essential amino acids and provide a nice hearty texture that many vegetarian dishes lack.
Time: 30 minutes
Serves: 4
Ingredients:
- 4 Large Portobello mushrooms
- 2 Tbsp cold pressed olive oil
- 1 med onion, diced small
- 1 celery stalk, diced small
- 2 cloves garlic, minced
- 3 kale leaves, de stemmed & sliced into tiny slivers
- 1/4 c of fresh basil and tarragon
- 1/4 c sundried tomatoes (soaked and rehydrated), diced
- 3 oz parmesan cheese
- 3 oz goat cheese
Directions:
- Preheat oven to 350f.
- Place mushrooms stem side up on baking sheet & drizzle w olive oil. Roast for 10m or until they soften.
- While mushrooms roast, heat 2 Tbsp olive oil in fry pan on low/med. Cook onions, celery until they soften.
- Add tomatoes & garlic and sauté 5 minutes, stirring often. Add slivered kale and toss until it softens. remove from heat & allow to cool.
- Once cooled, add parmesan cheese to mixture and stuff portobellos. Top with goat cheese and pop back into the oven and cook until cheese melts or browns.
- Serve with superfood green salad.