Kale and White Bean Stuffed Portabella Salad


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


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.


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.


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