As, I mentioned before, I'm liking meatless meals lately. I'm totally not going veggie, but it's fun to try new things.... in comes the Kale & Grain Stuffed Portobellos w/ Balsamic Reduction. This dinner looks and sounds so gourmet, but it's actually really simple!
WHAT YOU NEED:
4 Portobello Mushroom caps
1C farro, cook as instructed
1C bulgur, cook as instructed
2TBSP olive oil
2C chopped kale
1C cherry tomatoes, diced
1C low fat mozzarella
salt, pepper
1/2C balsamic vinegar
HOW TO:
Preheat oven to 350. Rub 1TBSP oil on shrooms. Bake for 10 minutes. Take out of the oven and dumb out water. Combine cooked farro & bulgur w/ kale, tomoatoes, salt, pepper, cheese & 1 TBSP olive oil. Fill mushrooms with grain & kale mixture. Place back in oven for 10 minutes. In the meantime, pour vinegar into pot and bring to a boil. Simmer 10 minutes until it has reduced about 1/2 way. Set aside and let it thicken for 10-15 minutes until you are ready to serve... Drizzle each portobello with a little of this reduction before serving.
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