Kale & Quinoa Stuffed Portabella Mushrooms

20160112_190539I like recipe that I can prep and then make easily. This recipe falls into this category. I get 4 meals for the week at once, and all I have to do once I have stuffed them is bake them fresh when ready to eat.

This has an assortment of colors (nutrients then). And it has great flavors. I love that I let one bake a little longer and the kale on the top got nice and crispy, so a little texture was added. The great thing about stuffing something like this is, you  can tailor it for your own taste. Maybe you don’t like onions, but you like peppers. Sub them out. Maybe you want to stuff your mushrooms with mushrooms, you can do that. Maybe you want to use cauliflower rice, rather than quinoa. Maybe you don’t want any dairy, take out the cheese. Maybe you want to add Brussels sprouts. Maybe you want to trade sweet potato for butternut squash. Build your own. Get and be creative. Make it taste good for YOU. You are the one eating it, enjoy what you make, what you’re eating, what you’re using to fuel your body. Make it taste good. Food can be delicious.

Kale & Quinoa Stuffed Portabella Mushrooms

  • 2 cups quinoa
  • 4 portabella mushroom caps
  • 1 cup chopped kale
  • 1 lbs. ground sausage
  • ½ red onion, thinly sliced
  • 1 tbsp garlic
  • Salt and pepper to taste
  • 1 cup sweet potato, peeled and cubed
  • ¼ cup mozzarella

Let’s Make it Happen: Boil 2 cups of quinoa with 4 cups of water. Turn down the heat and cover. Cook for 15 minutes. Remove from heat and allow to cool down.

Saute the onion, garlic and sweet potato.

Brown sausage. Strain.

In a mixing bowl combine the quinoa, kale, onion, garlic, and sweet potato.  Season with salt and pepper. Fold in the sausage and mozzarella.

Scrape out the portabella insides. Scoop stuffing into each cap.

Bake at 350 for 20 minutes.

Eat and enjoy!!

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