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Stuffed Portobello Mushrooms with Cheesy Greens
This dish brings a new meaning to magical mushrooms! Not only are portobello mushrooms brimming with vitamins, minerals, and macronutrients, but they're also a versatile and delicious staple of a plant-based diet. Here they're stuffed with a creamy cheese filling with wilted kale and chard, then finished with a crunchy panko breadcrumb and crispy onion topping. Paired with a side of smoky paprika-roasted carrots, you've got a hearty, delicious vegetarian dinner worth savoring.
Nutritional facts
Protein
24g
Carbs
37g
Calories
710
Fat
57g
Ingredients
Crispy Fried Onions, Lacinato Kale, Cream Cheese, Canola and Olive Oil Blend, Carrots, Coconut Aminos, Black Pepper, Swiss Chard, Sweet Paprika, Portabella Mushrooms, Kosher Salt, Gluten Free Panko Breadcrumbs, Italian Herb Seasoning, Parmesan Cheese
Reviews
4.1
Based on 110 reviews
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Angela Monahan · 06/11/23
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About Yvette Troyna
Chef Yvette is passionate about food. While in college, she hosted dinner parties in the redwood forests and craggy beaches of northern California to avoid the unappealing cafeteria fare. She quickly realized that, while not everyone shares her passion for cooking, we all love eating fine cuisine. Chef Yvette has developed several culinary classes, fed countless celebrities, fit models, and personal chef clients, and evolved into a globally celebrated, 5-star wedding and adventure catering company. She is a certified Nutrition Coach and loves to turn food into medicine. When she isn’t creating nutritious meals with unsurpassed flavors, she’s working on writing and her podcast Tired and Wired: A Chef’s Lament. Find her on social media to see what she’s been up to.
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