Kale and Boursin-Stuffed Grilled Portobellos

Serves 4

INGREDIENTS

4 medium portobello mushrooms

Olive oil

5 ounces fresh kale, finely chopped 

1/2 a 5.3-ounce container goat cheese with garlic and herbs, or Boursin cheese

1/2 onion, finely chopped

1/8 tsp sea salt

Freshly ground black pepper to taste

1 tsp fresh thyme, minced

Extra cheese for topping

METHOD

Preheat the oven to 200ºC.

Gently clean the mushrooms and remove the stem and gills. Brush with olive oil and pre-broil the mushrooms briefly.

Steam and drain the kale. 

For the filling, mix the kale, cheese, onion, salt and pepper, and thyme together in a blender or food processor until it becomes even and creamy. 

Spoon the filling into the cap of the mushrooms, making sure to divide it evenly amongst the mushrooms.

Cover the mushrooms with foil and bake them for 10-15 minutes in the oven.

During the last couple of minutes, remove the foil and top with the extra cheese and broil until slightly browned.

Remove and serve immediately.

Bon appetite! Served on my “Impromptu” dinner plate.