Stuffed Portabellas with Cheese and a Kale Salad

Talk about an AWESOME dish.  The mushroom become the main entree when it’s chock full of herbs, vegetables, and some cheese.  This is a must try!stuffed mushrooms

Featured Platinum Cookware:  Platinum Grill Pan and the  Platinum Large Gourmet Skillet


  • 5 cleaned and destemmed portabella mushrooms
  • 1 1/2 cups cauliflower florets—chopped
  • 1 3/4 cups broccoli florets—chopped
  • 3/4 cup red onion, diced
  • 3/4 cup carrots, diced
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup tomato, diced
  • 1 tbsp. fresh basil, chopped
  • 3/4 cup bread crumbs
  • 1/2 tsp. salt or to taste
  • 1/2 tsp. granulated garlic or to taste

Start heating the Platinum Grill Pan on medium heat with cover on

Platinum Large Gourmet Skillet  –  Heated

Place  the chopped cauliflower, broccoli, diced red onion, carrots, diced tomato’s and the fresh chopped basil in the heated gourmet skillet and sauté for 5-7 minutes.

Platinum Grill Pan—Test pan by sprinkling a little water in the pan to make sure it is hot enough.

Place mushrooms , fin side down in the grill pan, replace cover and let cook for 5 minutes.  Remover cover and turn mushrooms over and spoon contents from the skillet into the mushrooms.

While mushrooms are cooking…

Kale Mixture:

Thinly slice about 1 and 1/2 half bunches of washed kale, add 3 TBSP of fresh lemon juice, 1 TBSP of EVOO and 1/4 tsp of finely chopped garlic.  Season to taste with salt and pepper.  You can do one of the following: sauté this mixture for about 3-4 minutes in the Large Gourmet Skillet or place in a mixing bowl, tosh and serve on the plate with the stuffed mushroom.

Sprinkle the shredded mozzarella cheese on the top of the stuffed mushrooms, sprinkle bread crumbs on top of the cheese and replace cover while plating the Kale.

Remove stuffed mushrooms, plate and serve.  This is a great dinner for the family.  Kids will love it!




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