Kale and White Bean Stuffed Portabella Salad

DSC_0272

Summer is creeping up and that means bathing suit time….!  Getting ready, staying healthily and feeling full and satisfied with this easy recipe!

Drizzle Olive Oil

1 Onion- diced

2 Cloves Garlic-Diced

1/2 Red Pepper-diced

4 Ounces Fresh  Kale -washed and chopped

1 – 15.5 Ounce Can Small White Beans- drained and washed

Salt and Pepper to Taste

1 Teaspoon Freshly Ground Nutmeg

2 Tablespoons White Balsamic Vinegar

1/4 Cup Water

5 Ounces Spring Mix Lettuce

1/4 Cup Water

White Balsamic Vinegar Dressing-your favorite

DSC_0265

Preheat oven to 350 degrees.

In a large skillet, with oil, on medium low heat cook onions, garlic and pepper for about 5 minutes or until starting to soften.  Add in kale, beans, salt, pepper, nutmeg and vinegar.  Saute, stirring occasionally for a few of minutes.  Add in water, place on cover and simmer for 10 minutes, or until kale is soft.

DSC_0266

Place kale mixture evenly into 6 portabella mushrooms and cook for 25-30 minutes.  Place stuffed portabella on a bed of lettuce with the desired amount of dressing and serve.

DSC_0268

This entry was posted in Lighter Side, Lunch, Main Dish and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>