Portobello Mushrooms Stuffed with Kale and Goat Cheese


  • 3 large Portobello caps
  • 1 bunch of kale, washed and trimmed
  • Extra Virgin Olive Oil
  • 1-2 large garlic cloves, thinly sliced
  • Red pepper flakes
  • Goat cheese
  • (Homemade) bread crumbs mixed with lemon zest and fresh parsley or chives


Sauté a bunch of kale with olive oil and thinly sliced garlic, add red pepper flakes and a splash of water and simmer until it all wilts down. Add in some creamy goat cheese. It will melt down and get creamy. Partially grill Portobello mushrooms. Stuff kale mixture into a partially grilled Portobello and top it with some homemade breadcrumbs. Bake at 400 for 5-7 minutes.

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