Kale Stuffed Portabellas, Delicious AF
Kale stuffed portabellas are the reason I convinced myself I could go vegan no problem. This creation made me think, “Damn, vegans eat GOOD.”
Unfortunately, my love affair with cheese would prevent this vegan day dream.
HOWEVER, I do like to reset my cravings with “vegan cleanses.” I don’t know if vegan cleanses are a thing or if I made it up, but they are pretty awesome.
Kale Stuffed Portabellas. The back story:
ANYWAYS, back to this recipe. I can’t even begin to describe how delicious, and “meaty,” and satisfying these things are.
I was at Trader Joe’s and saw this pomegranate vinegar. Impulsively I bought it and brought it home. It stared at me in the cabinet for a few weeks. I would talk to it and be like, “I know, I know you look delicious, but how should I use you!?”
Let’s be real, I could have easily just mixed the pomegranate vinegar with oil and called it a salad dressing. But that was too easy, there must have been a catch.
Then, one day I had kale and two portabella mushrooms that I had to use up before going out of town for the weekend. In my usual, “I don’t know what I’m doing, let’s hope this turns out good” fashion, I placed the de-stemmed and rinsed portabella mushrooms in a baking dish. Then I mixed the pomegranate vinegar with honey, because you know.. balance. I added seasonings like garlic. Garlic makes everything better. Then I placed it in the oven at 350. After 20 minutes I flipped them and baked for another 20. That’s what google told me to do when I googled “How to bake portabella mushrooms.”
What about the kale??
Let me tell you about the kale. It was pre-rinsed and shredded so all I had to do was cook it. While the mushrooms were baking i got to work on that kale. First, I sauteed red onion and garlic in some avocado oil. Then, I added the kale and sauteed until mostly wilted. Of course, I seasoned it with a little salt and pepper.
Okay, so like, how do you stuff the mushrooms with it?
Honestly, this is the most complicated part. First, you make sure the portabellas are sitting “inside up” so there is a nice little mushroom bowl for the filling. Then, you spoon the kale mixture into the portabellas. Finally, you eat it all up.
HAHA SYKE. I told you it was complicated, but its not. GOT YOU.
To be honest, this whole recipe is really easy. The worst part is that it takes 40 minutes, but it is SO worth the wait. I could eat these every day and never ever ever get tired of them.
Kale Stuffed Portabellas
By December 21, 2017Published:
- Yield: 2 Portabellas (2 Servings)
- Prep: 30 mins
- Cook: 40 mins
- Ready In: 1 hr 10 mins
Delicious, meaty, packed with flavor and nutrition. These portabella mushrooms are the nutrition power-house meal you've been missing from your life!
- 2 Portabella Mushrooms Rinsed, de-stemmed
- 3 Tbs Pomegranite Vinegar (ACV or red wine vinegar can be subbed)
- 1 Tbs Honey
- 1 Dash Sage dried
- 1 Dash Garlic Powder dried
- 1 Dash Oregano dried
- 1/2 tsp Ground Black Pepper
- 1/4 Red Onion chopped
- 2 Cloves Garlic minced
- 1/3 bag Kale (pre-washed and cut)
- 1 Tbs Avocado Oil
- Combine pomegranate vinegar, honey, sage, garlic powder, oregano, and ground black pepper in a small bowl and set aside.
- After rinsing and de-stemming the portabellas, place them whole in an 8x8 baking dish.
- Pour the marinade over the mushrooms, cover and let sit for 30 minutes.
- Preheat the oven to 350. Once heated, place the mushrooms in the oven and bake for 20 minutes. Then remove and flip the mushrooms to bake for another 20 minutes.
- While the portabellas are on their last 20 minutes, chop and sautee the onion and garlic together in avocado oil until the onion is transparent.
- Add the kale to the the onions and garlic and sautee for 10 minutes.
- Remove the portabellas from the oven and flip them so that the inside (where the stem used to be) is facing up. Carefully spoon the kale mixture into the space and serve.
- Enjoy! One portabella is pretty filling, but they're so tasty it's hard to share the second one!