Monday, August 29, 2011

 

Kale, Walnut & Parmesan Stuffed Baby Portobellos
10 Baby Portobello Mushrooms, washed1 1/2 cups Kale, washed and chopped1 clove Garlic, minced3 Tbsp Chopped Walnuts1 1/2 cups Milk3/4 cup shredded Parmesan Salt & pepper to taste1 Tbsp butter1 Tbsp flour 
 Preheat oven to 325. Remove stems from mushrooms and chop into small pieces. In a saute pan, melt butter and whisk with flour to form a rue. Pour in milk and whisk on medium heat. Add chopped garlic and kale and continue to cook. Toast chopped walnuts in a 325 degree oven until brown. Add to saute pan and stir. As mixture begins to thicken, add most of the shredded cheese and stir. Salt and pepper to taste. Remove from heat. Spoon kale mixture into the caps of the mushrooms and place on baking sheet. Sprinkle with remaining parmesan. Bake for approximately 10-12 minutes, increase heat to 400 for an additional 3 minutes, or until parmesan browns. Remove from oven and allow to cool for several minutes before serving.





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