Portobellos Stuffed with Greens and Blue

Photo: psfreeman

Meaty portobello mushrooms and hearty greens make a wonderful showcase for rich, tangy blue cheese. Serve this on its own as a wonderful starter, or as a side dish with a simple beef or bean dish. Prewashed, pre-chopped or frozen dark leafy greens (kale, mustard greens, turnip greens or a mixture), if available, are a great time saver. Recipe from the Whole Foods Market website: http://www.wholefoodsmarket.com/recipes/3180.

Yield: 4 servings
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  • 4 large (4- to 5-inch) portobello mushroom caps, stems removed
  • 1/2 teaspoon(s) fine sea salt, divided
  • 8 cup(s) chopped collard green leaves or other dark leafy greens, stems and tough ribs removed before chopping
  • 1/2 red onion, sliced
  • 3 clove(s) garlic, finely chopped
  • 1/2 teaspoon(s) freshly ground black pepper
  • 1/2 cup(s) crumbled blue cheese


  1. Preheat oven to 400°F. Sprinkle mushroom caps with 1/4 teaspoon salt and place rounded side up on an oiled baking sheet. Bake until just barely tender, about 15 minutes.

  2. Meanwhile, combine greens, onion, garlic, pepper, remaining 1/4 teaspoon salt and 1/4 cup water in a large skillet. Bring to a boil over medium-high heat; cover and cook, stirring frequently, until greens are very tender, 8 to 12 minutes. Add a few tablespoons water if the skillet starts to dry out.

  3. Turn mushrooms over and fill caps with greens. Sprinkle with blue cheese, return to the oven and bake until cheese is melted, about 5 minutes.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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