Meaty portobello mushrooms and hearty greens make a wonderful showcase for rich, tangy blue cheese. Serve this on its own as a wonderful starter, or as a side dish with a simple beef or bean dish. Prewashed, pre-chopped or frozen dark leafy greens, if available, are a great time saver.
Home » Recipes » Portobellos Stuffed with Greens and Blue
4 large portobello mushroom caps, stems removed
1/2 teaspoon fine sea salt, divided
8 cups chopped collard green leaves or other dark leafy greens, stems and tough ribs removed before chopping
1/2 medium red onion, sliced
3 cloves garlic, finely chopped
1/2 teaspoon ground black pepper
1/2 cup crumbled blue cheese
Preheat the oven to 400°F. Sprinkle mushroom caps with 1/4 teaspoon of the salt and place rounded side up on an oiled baking sheet. Bake until just barely tender, about 15 minutes.
Meanwhile, combine greens, onion, garlic, pepper, remaining 1/4 teaspoon salt and 1/4 cup water in a large skillet. Bring to a boil over medium-high heat; cover and cook, stirring frequently, until greens are very tender, 8 to 12 minutes. Add a few tablespoons of water if the skillet starts to dry out.
Turn mushrooms over and fill caps with greens. Sprinkle with blue cheese, return to the oven and bake until cheese is melted, about 5 minutes.
Per Serving:120 calories (60 from fat), 6g total fat, 4.5g saturated fat, 15mg cholesterol, 590mg sodium, 10g carbohydrates, (4 g dietary fiber, 3g sugar), 8g protein.
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