Monday, June 18, 2012

Kale Stuffed Portabello Mushrooms

Kale stuffed Portabellos


portabellos
kale
spinach
Swiss chard
goat cheese
roasted garlic
coconut oil
bread crumbs

Cook the roasted garlic in the coconut oil slightly. Add the greens until slightly wilted.  Mix in the goat cheese. Brush the mushrooms with coconut oil, season with salt and pepper, On a bbq grill the portabellos open side down. Stuff the mushrooms with the goat cheese and veggie filling, put the bread crumbs on top, and bake in the oven 15 minutes at 375.

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