Stuffed Portabellos or Crimini Mushrooms

Ingredients:

• 4 large portabello mushrooms, stems removed and chopped or

• 1 lb ground organic turkey, beef or chicken

• 2-3 shallots, coarsely chopped

• 2-4 garlic cloves, chopped

• 1 small zucchini, quartered lengthwise and chopped (can substitute chopped artichokes)

• 1/4 cup chopped red pepper

• 6-8 leaves of lacinato kale, removed from stems and chopped (spinach or other dark leafy greens can be used as well)

• 1/4 cup fresh parsley chopped

• 1/4 cup fresh basil chopped

• 1/3 cup grated parmesan (goat cheese, cheddar or any cheese of your preference can be used)

Here’s How:

1. Drizzle olive oil on mushrooms and place on cookie sheet and bake at 350 for 20 minutes. Remove and set aside.

2. Saute onions, after 3 or so minutes, add garlic, then zucchini and cook till underdone.

3. Add kale to pan and cover to wilt.

4. In a bowl, place raw ground meat (I love it with ground turkey) and any seasonings of your choice such as oregano, paprika, maybe taco seasoning, and then add remaining ingredients except the cheese, cooked and raw and chill in the fridge for 30 minutes.

5. Stuff the mushrooms ( the meat mixture will hold together so you can pile it to as large as you like) and sprinkle with cheese.

6. Bake at 350 for 40 minutes.

7. Serve with a green salad and maybe some cranberry relish.

8. Add salt and pepper to taste.