portabella mushroom with kale + beans. (gluten free)
Here is a recipe that is great if you love mushrooms and want in place of eating meat. Portabellas are great to cook with because they soak up a lot of juice and flavor from the ingredients you add— making them juicy and delicious. Plus, portabella’s have a good balance of protein, carbs and fiber — as well as a good source of B vitamins that can help with boosting energy. The beans additional protein where the kale is a great source of calcium.
- 4 stemmed portabella mushrooms
- 1/4 cup apple cider vinegar
- 2 tbsp olive oil
- 1 chopped clove garlic
- 1/2 onion
- 1 tbsp honey
- 6 cups chopped kale
- 1 can black bean
- 1 avocado
- sprinkle of cayenne pepper
- salt & pepper
Combine the vinegar, oil, honey, salt/pepper and garlic in a bowl and mix. Arrange mushrooms in a baking dish, stems up. Drizzle with the vinaigrette and let marinate for 30 minutes.
Heat oil in pan with thinly sliced onion, and garlic, stirring until soft; add kale and sauté until kale turns bright green and softens. Rinse beans and mix in with kale.
Heat oven to 400 degrees and roast mushrooms, flipping once until tender; about 30 minutes. Remove stems once done.
In separate bowl, mash up avocado.
Serve mushrooms bottoms up, add kale and beans on top. Then add mashed avocado on top and sprinkle with cayenne pepper.