GRAND RAPIDS, Mich. (WOTV)- If you’re getting bored with the basic here’s a great, healthy new recipe to try using fresh seasonal produce. I whipped up these portabella stuffed mushrooms and popped them on the grill for a lovely fresh side dish with our steaks the other night.
I made sure to add some super healthy ingredients like kale, garlic, red peppers and coconut oil to make up for all that feta cheese I piled on top. These are super easy to make, it just takes a little chopping and you are set. This is a great vegetarian main dish or something new for your next bbq.
Step 1: Chop up seasonal fresh veggies.
Ingredients: Sweet corn shaved off the cob, diced red pepper, diced zucchini, chopped kale, diced mushroom stems and 2 diced cloves of garlic.
Step 2: Prep your mushrooms
Tip: never run your mushrooms under water to clean them. Moisten a paper towel and rub the mushroom to remove an dirt. Remove stems- chop.
Step 3: Saute your filling
In a skillet melt 2 tablespoons of coconut or olive oil. Toss all of the veggies in and cook for 2-3 minutes leaving veggies crisp and bright in color. Fold in 1/2 cup of feta cheese to melt.
Step 4: Stuff your portabella caps with filling and top with more feta. (we love cheese!)
After your mushroom caps are stuffed drizzle with a little melted coconut or olive oil and sprinkle with balsamic vinegar for a pop of flavor.
Step 5:Grill and enjoy!
Carefully place mushroom caps onto the grill (filling side up of course) and grill until mushroom is fork tender and cheese is melted.