I’m accustomed to stuffed mushrooms being served as an appetizer or side dish. This version, however, could be a meal in itself! Portobello mushrooms provide a hearty base, and the healthy kale gets decadently dressed up with creamy goat cheese. Yummm. Recipe and image via Proud Italian Cook.
1 large portobello mushroom
1 bunch of kale
red pepper flakes
For preparation instructions, click here.