Bacon, Kale & Sun Dried Tomato Stuffed Portobello
Ingredients
Ingredients for the mushrooms:
Garlic Olive Oil
1/2 yellow onion, diced
3-4 slices bacon, cut into pieces
About 1/2 cup sun dried tomatoes, marinated in Garlic Olive Oil
About 2 cups of kale, rinse & ribs removed
2 Portobello mushrooms, cleaned & centers removed
About 3/4 cup gluten free breadcrumbs
About 1/2 cup parmesan cheese
2 eggs
Tuscan Farmhouse Seasoning
Ingredients for the salad:
Mixed greens
Diced honey crisp apples
Dried cranberries
Feta
Pecans
3 T Tuscan Herb Olive Oil
1 T Gravenstein Apple Balsamic
A dollop of dijon mustard
Tuscan Farmhouse Seasoning
Instructions
Instructions for the portobellos:
1. I marinated the sun dried tomatoes in Garlic Olive Oil overnight (because you can never really have enough garlic!)
2. Preheat oven to 350 degrees.
3. Drizzle Garlic Olive Oil in a medium size frying pan then add diced onion & bacon, allow to cook most of the way through then add sun dried tomatoes. Saute about 2-3 more minutes then add kale. Saute until kale is wilted, onions are translucent & bacon is cooked through.
4. While the onion, bacon, sun dried tomatoes & kale are sauteing, thoroughly wash the mushrooms & take out the insides (I like using a melon baller for this)
5. Remove mixture from frying pan and place in a medium bowl.
6. Add breadcrumbs, parmesan & eggs & stir to combine until you have a nice filling texture.
7. Season with Tuscan Farmhouse & stir again.
8. Place portobellos in a shallow baking dish & fill the bottom with just enough water to coat it. Stuff the portobellos & bake for about 30 minutes or until the top is crusty & golden.
Instructions for the salad dressing:
1. In a jar or cup, whisk together the olive oil, balsamic, dijon & seasoning!