Lately I’ve been experimenting with different easy, vegan recipes. Most of my experiments include mushrooms … yummy, yummy mushrooms. While I typically saute portobellos, I decided I wanted to try grilling them instead and stuff them with some of the contents of my kitchen (I literally opened my fridge and pulled what was available). And surprisingly, this late minute, thrown together meal turned out delicious!
Grilled, Stuffed Portobello Mushrooms Serves 2
Ingredients:
- 2 Portobello mushroom caps, stems and gills removed
- Half a bunch of kale
- Grape tomatoes, halved
- 3 Cloves of garlic
- Pine nuts (1/2 handful)
- A little bit of basil
- Salt & peper to taste
- Olive oil for the sautéing /rubbing caps
Directions:
- Mix olive oil, salt, pepper and garlic together in a large bowl
- Rub mushroom caps in mixture and throw on the grill
- Throw the pine nuts in a pan to start the browning process
- Add the kale, basil and mixture mentioned above to the pine nuts and saute until yummy
- Once the portobellos are done, stuff with the saute ingredients and top with grape tomatoes
- Enjoy with a yummy glass of wine – or favorite drink – I prefer a nice pinot noir for this meal
Linked up with loving lately, & Tasty Tuesday.
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