Grilled Kale and Egg Stuffed Portobellos

Servings: 4 mushrooms

Grilled Kale Stuffed Portobellos

• 1 bunch fresh kale - ripped into small pieces and ribs removed

• 1 yellow onion diced

• 1 tbsp minced garlic

• 1/2 cup chopped carrots

• 2tbsp Greek yogurt

• 2tbsp grated Parmesan

• 2tbsp shredded cheddar cheese (optional)

• 2tbsp feta cheese (optional)

• 4 eggs

• 1tsp red Pepper flakes

• 4 portobello mushroom caps - stem and inside removed

• 4tbsp EVOO divided in half

Marinade:

• 2tbsp Balsamic vinegar

• 2tbsp EVOO

• 1tbsp minced garlic

1. Add mushrooms to baggies with marinade ingredients. Marinate at least 30 minutes.

2. Add 2tbsp evoo to pan with onions and cook until translucent. Add minced garlic and cook another 2 minutes. Remove from pan and set aside in a bowl.

3. Add 2tbsp evoo to pan and add kale cook for about 4 minutes mixing often.

4. Add in 1tsp of red pepper flakes and mix well to combine.

5. Remove kale from pan and add to bowl with onions and garlic.

6. Mix in carrots.

7. Add yogurt, parmesan and additional cheeses. Mix well to combine

8. Preheat grill

9. Spray grill with nonstick and add mushrooms. Grill about 3 minutes. Remove from grill.

10. Add kale stuffing to each mushrooms cap forming a crater in the center

11. Add mushrooms with stuffing back to grill and crack 1 egg in each crater of the kale mixture on each mushroom

12. Grill until eggs cooked - about 10 minutes