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This Recipe Provided by Blue Diamond®

Summer Veggie-Stuffed Portobellos


posted by regnisaw@yahoo.com 4 months ago



Ingredients


2 Tbs buttery spread or butter


1 cup onion, chopped


2 cups curly green kale, torn small


½ cup tomatoes, chopped


½ cup bell pepper, chopped


½ cup zucchini, chopped


½ cup shredded sharp cheddar cheese


30 Blue Diamond® Honey Mustard Nut Thins®, crushed


½ tsp garlic salt


4-6 small Portobello mushrooms (about 4 inches wide)


¼ cup Blue Diamond Honey Roasted Chipotle Almonds


Directions


Melt butter in a large skillet over medium heat. Add onion and cook for 10 minutes. Add kale, tomato, red pepper & zucchini; cook and stir for 8-10 minutes more. Stir in cheese, Nut Thins & garlic salt. Remove stems from mushrooms & scrape out dark gills with a spoon. Fill with vegetable mixture and sprinkle with nuts. Grill over medium heat for about 7 minutes or until mushrooms are soft.




tags:  summer veggie-stuffed portobellos, blue diamond, grilled
 
 
 
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