KALE STUFFED PORTOBELLO MUSHROOMS The marinade used in this recipe is quite versatile and is delicious on other vegetables or even chicken. NUTRITIONAL NOTES MUSHROOMS: Most mushrooms varieties are considered adaptogens, substances that help the body adapt to stress, support normal metabolic functions and help to restore balance. Recent research has shown the mushrooms reduce the adverse side effects of addition and chemotherapy, including nausea and fatigue. KALE: Kale is considered a super-food and nutrient powerhouse. It’s cancer prevention benefits can be linked to its high concentration of two antioxidants: carotenoids and flavonoids. Its high omega-3 content makes it an excellent anti-inflammatory. Serves: 4 INGREDIENTS: 4 large portabella mushrooms Marinade: 1/4 cup plus 2 Tbsp red wine vinegar 1 Tbsp Dijon mustard 1 Tbsp cane sugar 1/4 tsp freshly ground black pepper 3/4 tsp dried basil 3/4 tsp dried oregano 1/2 tsp sea salt 1/3 cup water 2 1/2 Tbsp chopped fresh basil 1/2 Tbsp minced garlic 1/4 tsp garlic granules 1/4 cup extra-virgin olive oil Stuffing: salt and pepper to taste 1 tbsp. + 1 tsp. olive oil 1 large shallot, thinly sliced 2 garlic cloves, minced 1 bunch kale (about 8 ounces) 1/3 c. white wine 2/3 c. milk or lactose-free milk 1 tbsp. flour or gluten-free flour blend 1 c. Italian blend or mozzarella cheese 1/4 c. breadcrumbs or gluten-free breadcrumbs INSTRUCTIONS: 1. Preheat oven to 400F. Wash and de-stem mushrooms. Lightly score underside of each mushroom. 2. Place all ingredients for marinade in a blender container, except for olive oil and puree until smooth and consistent throughout. While blender is running, slowly add all of the olive oil in a steady stream until emulsified in the marinade. 3. Place mushrooms in a large glass baking dish, pour marinade over mushrooms and marinate for 2 hours in a refrigerator. 4. After marinating, place bottom side up on a large rimmed baking sheet and season with salt and pepper. 5. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and garlic; sauté until softened, 2-3 minutes. Add kale and wine, increase heat to high. 6. Once wine has cooked off (about 3 minutes), add milk and flour. Return heat to medium and cook until sauce has thickened, 3-4 minutes more. Remove from heat. 7. Divide kale mixture into mushrooms. Top each with 1/4 cup of cheese. Bake for 10 minutes. 8. Combine breadcrumbs and 1 teaspoon of olive oil in a small bowl while mushrooms are baking. Top each mushroom with 1 tablespoon of crumb mixture and return to oven for another 5-8 minutes, or until mushrooms are tender and breadcrumbs is golden brown.
Posted on: Wed, 26 Nov 2014 04:52:04 +0000
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