White Bean and Kale Stuffed Portobello Mushrooms

Savory and satisfying, these white bean and kale stuffed portobello mushrooms are a delightful vegetarian dish.

Ingredients

• 4 portobello mushrooms, stems removed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bunch kale, chopped
• 1 can white beans, rinsed and drained
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the portobello mushrooms on a baking sheet and brush them with 1 tablespoon of olive oil.
3. Bake the mushrooms for 10 minutes, then remove from the oven and set aside.
4. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
5. Add the diced onion and minced garlic, sauté until the onion is translucent, about 5 minutes.
6. Stir in the chopped kale and cook until wilted, about 3 minutes.
7. Add the rinsed white beans, breadcrumbs, Parmesan cheese, dried oregano, salt, and black pepper to the skillet.
8. Mix everything well and cook for another 2 minutes, allowing the flavors to combine.
9. Spoon the filling into the pre-baked portobello mushroom caps, dividing evenly among them.
10. Return the stuffed mushrooms to the oven and bake for an additional 15 minutes.
11. Serve warm as a main course or a hearty side dish.

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