Braised Kale Stuffed Portobello Mushrooms with Brown Rice and Roasted Tomatoes

Don`t have much to say, but this is super simple and again a good make-ahead candidate as the kale can take some time to braise. You could make it in advance, but I did it all at once. And it is healthy and super flavorful. To cut time, sub the kale for spinach. I had some lacinato kale (aka flat or dinosaur kale) and this seemed as good of place as any to use it. If kale is not your bag, mix it with either spinach or use regular kale – lacinato kale  is very kale-y. Also, this is pretty low cal.

This has totes picture fail, but whatever.

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Don`t skip the simple salad!

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What I Used

I bunch Lacinato Kale, chopped

4 Cloves Garlic, diced or minced

5-6 Sundried Tomatoes, dry packed not oil packed, chopped

The Stems of the Portobello Mushrooms, chopped

1 Small Handful of Pine Nuts

Approx. 1 cup Red Wine

1/8 Cup Shredded Cheese, I used Manchego – goat, feta, or parmigiano-reggiano would also work.

Sea Salt, Pepper, Crushed Red Pepper

Olive Oil

5 Cloves Garlic Whole

1 Pint Cherry or Grape Tomatoes, quartered

Sea Salt, Crushed Red Pepper, Pepper, Smoked Hot Paprika

Olive Oil

2 Portobello Mushrooms, stems removed and chopped for the stuffing

Sea Salt, Pepper

Olive Oil

A sprinkling of shredded Parmigiano-Reggiano

1 1/2 Cups Cooked Brown Rice

What I Did:

Make the kale stuffing. Chop all the veg if you have not – my recipe above says it`s already chopped, so, yeah, not repeating it all again.

Heat a large sauté pan, add the crushed red pepper and heat the pan for a few minutes over medium heat. Add about a teaspoon of olive oil or so and add the kale, chopped garlic, sea salt, and pepper. Saute until starting to wilt, about 5 minutes.

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Add the mushroom stems, pine nuts and sundried tomatoes and cook another 7 minutes or so until the pan is dry. Add half the wine and turn the pan to low. Cook the wine off. Another 10 minutes.

Start the Roasted Tomatoes. Put them in a foil lined baking pan along with the whole garlic cloves. Season with salt, pepper, crushed red pepper and smoked paprika. Drizzle with olive oil and stick in a 350 degree oven for 20 minutes.

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The kale has soaked up the wine, add the remaining wine and cook for another 10 minutes or so until wilted and cooked through – not crunchy. Add more wine if you need to, also adjust the seasoning if needed.

Kale is done, mix in the shredded cheese.

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Timer is up on the tomatoes, stir and stick back in for another 20 minutes.

Season the mushroom caps with pepper and a drizzle of olive oil. Stuff the interiors of the mushrooms with the kale mixture and top with the shredded parm. Stick in a 350 degree oven for 30 minutes until mushrooms are cooked through and the cheese is melted on top.

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Make a Simple Salad.

Tomatoes are done, pull out of the oven.

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I had some leftover stuffing for the mushrooms, so I just mixed in the roasted tomatoes with it.

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Mushrooms are done. Pull Out. You cooked the rice, right? Cuz it was in there to use cooked rice! Mine was cooked and leftover from the other day, but you certainly have time to make some here. Start it at the beginning.

Serve each mushroom with some rice and top with the roasted tomatoes.

Plate It.

Eat it.

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