Meaty portobello mushrooms and hearty greens make a wonderful showcase for rich, tangy blue cheese. Serve this on its own as a wonderful starter, or as a side dish with a simple beef or bean dish. Prewashed, pre-chopped or frozen dark leafy greens, if available, are a great time saver.
Special Diets:
Ingredients
Method
Preheat the oven to 400°F.
Sprinkle mushroom caps with 1/4 teaspoon of the salt and place rounded side up on an oiled baking sheet.
Bake until just barely tender, about 15 minutes.
Meanwhile, combine greens, onion, garlic, pepper, remaining 1/4 teaspoon salt and 1/4 cup water in a large skillet.
Bring to a boil over medium-high heat; cover and cook, stirring frequently, until greens are very tender, 8 to 12 minutes.
Add a few tablespoons of water if the skillet starts to dry out.
Turn mushrooms over and fill caps with greens.
Sprinkle with blue cheese, return to the oven and bake until cheese is melted, about 5 minutes.
Nutritional Info
Serving Size
Calories
120
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.