Stuffed Portobellos Two Ways

I feel like today is the first day in a long time when I have no plans, no obligations, nothing but time.  So of course in this free time that I have I decide to make a mess in the kitchen with some recipe testing.  It has been too long since I made something original and I am happy I followed my instincts on this one. These are portobellos 2 ways.  One is vegan and gluten free and the other, although slightly more indulgent, is still guilt free!  Lots of flavor and super easy, these will be your new dinner favorite!


  • Portobellos- 2
  • 1/4 bunch of kale slice thin (or spinach/any leafy green)
  • 1/2 cup cooked quinoa
  • pesto
  • shredded mozzarella
  • slice tomato
  • lemon
  • red wine vinegar
  • Spices: minced garlic, salt, pepper, red pepper flakes, onion powder

How to:

  1. Begin by rinsing the portobellos and place them on a sprayed baking sheet.  Sprinkle with salt, pepper, and chopped garlic. Place into a 350 oven for 20 minutes.
  2. Cook the kale in a pan with a little onion powder, salt, and pepper. cook until wilted.
  3. Once everything is cooked this is when you can make either one of the versions.
  4. If you want the vegan version: Mix 2 spoons full of kale and 1 spoon full of quinoa with 1 splash red wine vinegar, garlic, red pepper, and a splash of lemon juice.
  5. Stuff into the mushroom and continue to cook for 10-15 minutes.
  6. If you want a more indulgent version. Mix 2 spoons full of kale with 1 spoon full of quinoa and a teaspoon of pesto. Stuff this into the mushroom cap and then top with shredded mozzarella cheese.  Bake until the cheese is melty and gooey.  Top with fresh tomato.
  7. Which ever way you want to eat it, you will enjoy it!

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