Some pretty interesting, and delicious, dishes come when I can’t make up my mind. I wanted stir fry but I didn’t want stir fry, wanted mushrooms, and didn’t want rice or noodles. These Asian Inspired Portobello Mushrooms and Kale make a quick lunch or weeknight dinner.
Asian Inspired Portobello Mushrooms and Kale
Makes 4 servings
4 large Portobello Mushrooms
2 TBSP olive oil
3 TBSP rice vinegar
1-2 TBSP Braggs or soy sauce
2 tsp sesame oil
2-3 cloves garlic
1 tsp grated fresh ginger
1/2c sliced green onion
2-3 TBSP unhulled sesame seeds
2 large bunches chopped kale (approx 16 cups)
In a bowl combine olive oil, rice vinegar, Braggs or soy sauce, sesame oil, fresh ginger, and half of the green onion. Grate 1 clove of garlic into the mixture. Clean mushrooms and fill each mushroom with 1 TBSP of the mixture. Preheat grill. When grill is heated place mushrooms top down, keeping the mixture facing up, and grill on low approximately 5-7 minutes. Flip mushrooms, some of the mixture may drip out, and grill an additional 2 minutes. Saute kale in oil of choice or coat pan with non stick spray. Grate 1-2 cloves of garlic into the kale. Plate kale and place mushroom on top, drizzle with a little of the remianing mixture and sprinkle with green onion and sesame seeds. Enjoy!
Have some extra rice or quinoa or looking for a larger meal serve with rice in the mushroom. Shown below with wild rice added.