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Kale- and Chard-Stuffed Portabella Mushrooms

Offer a hearty vegetarian option with umami-flavored Portabella mushrooms stuffed with healthy kale and rainbow chard, crunchy pine nuts, and creamy Fontina cheese.


4 large Portobello mushrooms, stems removed

3 Tbsp. olive oil

8 oz. Ready-Set-Serve Washed & Trimmed Kale, chopped

4 oz. rainbow chard, chopped

¼ cup pine nuts, toasted

¼ cup Fontina cheese, grated

Salt and pepper to taste


Preheat oven to 400 degrees F/204 degrees C.

Using one tablespoon of olive oil, brush equal amounts on outside of each mushroom.

Heat remaining three tablespoons of oil in a saute pan. Cook kale and chard until wilted; season with salt and pepper.

Fill each mushroom cap with an equal portion of greens. Top with one tablespoon each pine nuts and cheese. Bake all until cheese is bubbly and mushrooms are tender.

Serve immediately.