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Stuffed Portabella With Steamed Kale
Yield: 5 Servings
Ingredients:
Stuffed Portabella
5 Portabella Mushroom
1-1/2 cups Cauliflower Florets
1-3/4 cups Broccoli Florets
¾ cup Red Onion, Diced
¾ cup Carrots, Diced
½ cup Mozzarella Cheese, Shredded
¼ cup Tomato, Diced
1 tbsp. Fresh Basil, Chopped
¾ cup + 2 tbsp. Cornflake Crumbs
2 each Large Eggs, Beaten
½ tsp. Diamond Crystal Salt
½ tsp. Granulated Garlic
Steamed Kale
1 ¼ bunch Kale, Sliced Thin
2 tbsp. Lemon Juice
2 tsp. Olive Oil
¼ tsp. Chopped Garlic
1/8 tsp. Diamond Crystal Salt
1/8 tsp. Black Pepper
Preparations
Stuffed Portabella
1. Wash Portabella, remove stems.
2. Chop cauliflower, broccoli and mushroom stems.
3. Combine all remaining ingredients to make stuffing; fill each shell with 6 oz. filling.
4. Bake in a 350F oven for 15-20 minutes or until mushroom is heated through.
Steamed Kale
5. Blanch or steam kale until wilted.
6. Toss with lemon juice, oil, garlic, salt and pepper.
Plate Assembly:
Serve one Stuffed Portabella with ½ cup of Steamed Kale per serving.
