This delicious dish brings together white beans, kale, and portobello mushrooms for a flavorful meal. The creamy beans and nutritious kale are stuffed inside the earthy mushrooms, resulting in a savory main course packed with protein, fiber, and vitamins. Perfect for those seeking a meat-free option, these stuffed mushrooms are a delightful addition to any meal plan. With their robust flavors and nourishing ingredients, they are sure to be a hit with any palate looking for a healthy, satisfying option.

Ingredients

• 1 can (15 oz) white beans, drained and rinsed
• 1 bunch kale, stems removed and chopped
• 4 large portobello mushrooms, stems removed
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add kale to the skillet and sauté for 3-4 minutes until wilted. Stir in white beans, salt, and pepper, and cook for another 2 minutes to combine flavors.
4. Place portobello mushrooms on a baking sheet. Fill each mushroom cap with the kale and bean mixture, pressing down gently to pack.
5. Bake for 20 minutes or until mushrooms are tender and filling is heated through.

Keywords: Vegetarian, Healthy, Nutritious, Satisfying, MainCourse, American

Spice Rack: Salt, Black Pepper

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