Portobello Mushrooms, Stuffed with Goat Cheese and Kale

Portobello mushrooms. Those things that are as meaty and delicious as steak, without actually being steak. We love Portobello mushrooms but at our place they must be reserved as special treats since they cost a pretty penny. Their size makes them a perfect little appetizer, first course, or light dinner. This method is fancy looking, yet easy to make.

With all that said, these should not be cooked any old way either. They must be fussed over and treated like the kings and queens they are.  (Do not stomp them into a casserole, that’s what plain ole button mushrooms are for!) We like keeping it simple. For dinner last night, we stuffed these beauties with a little goat cheese, chopped up kale (fresh from the garden out back), plenty of freshly cracked black pepper, an assortment of herbs, and one egg to bind it all together.

Portobello Mushrooms, Stuffed with Goat Cheese and Kale

Pile the mixture high into the mushrooms, lay on a foil lined cookie sheet, and bake at 400 F for about 15 minutes, or until the kale starts to crisp up and turn golden-brown. Done. My husband called it “wow”.  (And he never says wow.) Enjoy!