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.
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