Doesn’t that look absolutely amazing? Don’t answer that. I know it pretty much rocks and wowwy zowwy was this delicious. As you know, I’ve been on a mushroom kick of late. Last Saturday when Josh and I ventured to the St. Lawrence market, we both got a little excited over the mushroom supplier. I was lusting after a few varieties but at last decided it was time. We had been flirting for some time, and I suppose I was being a bit of tease, lovingly caressing them from all angles , and so decided that I was ready to lose my Portobello virginity.
I had always been rather intimidated by them. I mean look at them! They are these massive, meaty beasts, and well, I just wasn’t sure what I was supposed to do with such a meaty beast. I figured I would tackle the meaty beast of the Portobello the same way I did the squash. Stuff it.
With the large and in charge bundle of kale I had also picked up, I decided that what was needed to balance out this meaty beast were some lighter greens. Kale and cilantro made the cut. I had also been contacted by POM not to long ago about a pomegranate recipe contest. I hate entering contests mainly because I never win them and you don’t enter a contest to lose. I decided, however, that if anything could get me to win this one, the meaty beast of the Portobello would do it.
The union of pomegranate and meaty beast Portobello wasn’t just a wham bam thank you mam, one nighter- where it looked like they were thrown together for the sake of throwing them together. Oh no. This evolved into a loving marriage of meaty beast Portobello mushrooms and sweet and juicy pomegranate seeds. The way I saw it, the pom pom could cheer on the Portobello and all would be well wed together in a stuffed mushroom that I would call dinner. It was oh so delicious and also allowed me to use the phrase “meaty beast” seven times in context so that was kind of fun too.
Pomegranate and Kale Stuffed Portobello Mushrooms
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Keywords: bake saute stir-fry entree dinner lunch dairy-free gluten-free vegetarian vegan soy-free mushroom kale pomegranate whole food
Ingredients (Serves 2)
- 2 Portobello mushrooms
- 2 cups kale, chopped
- 1/4 cup red pepper, coarsely chopped
- 1/4 cup onion, chopped
- 1/4 cup pine nuts
- 1/4 cup cilantro (or parsley if you’re a cilantro hater), chopped
- 1/3 cup pomegranate seeds
- 3 cloves garlic, minced
- 1 tsp sage
- 1/2 tsp curry powder
- 2-3 Tbs olive oil
- 1/4- 1/2 cup water, as needed
- sea salt and cayenne to taste
Preheat oven to 350.
Clean mushrooms and remove stem.
Oil both sides of mushroom and place open side up on parchment lined cookie sheet.
Bake for roughly 12-15 minutes, until mushroom softens.
In the meantime, saute onion, and garlic in olive oil for 5 minutes.
Add in sage, curry and pine nuts and continue to saute for another 5 minutes.
Add red pepper and kale and add 1/4 cup of water.
Simmer vegetable mixture covered for 5-10 minutes until kale softens.
Mix in fresh cilantro, pomegranate seeds, sea salt and cayenne.
Removing mushrooms from oven, pile high with kale/pomegranate mixture.