This is a great summer time recipe.
You will need:
4 stemmed Portobello mushrooms
1/4 cup raw apple cider vinegar
4 cloves chopped garlic
1 Tbsp. plus 1 tsp Coconut or avocado oil
Two packets of Truvia
1/2 of a thinly sliced red onion
Red pepper flakes
6 cups chopped kale
4 Tbsp. pine nuts
Sea Salt and ground pepper
To make marinade: Combine apple cider vinegar, Truvia, 1 Tbsp. oil and 2 cloves chopped garlic in a 1 gallon zip-lok bag. Shake up the marinade for a minute or two to dissolve the Truvia, and then add 4 Portobello mushroom caps. Let marinade for at least 1 hour (or overnight in frig).
When you are ready to grill the Portobello mushroom caps, preheat grill to 400 degrees, then grill each side for about 15 minutes or until tender. After you flip the mushrooms over, heat the 1 tsp. of oil in a skillet and add the chopped kale (if you do not like kale you can use spinach or swiss chard), red onion, 2 cloves of garlic and a pinch of red pepper flakes (to your taste) and sauté for about 4 - 6 minutes or until tender.
Once the mushrooms are grilled, bring them in, pile the kale mixture on top and sprinkle 1 Tbsp. pine nuts on each one. This is great served with a side of wild rice.
Please let us know how you liked it by adding your comment below.
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