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Kale Stuffed Portobello Mushrooms

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Kale Stuffed Portobello Mushrooms

Ingredients:
    4 cups kale, cleaned and coarsely chopped
    1 large Red Delicious apple, cored and cut into bite-sized pieces
    1 large yellow bell pepper, seeded and chopped
    1 medium red onion, thinly sliced
    2 cloves garlic, minced
    2 tablespoons water or vegetable broth
    1 tablespoon rice bran oil
    Salt, to taste
    Pepper, to taste
    4 large Portobello mushroom caps, cleaned and stems removed
    1/2 cup goat cheese or non-dairy cheese, crumbled
    2 tablespoons balsamic vinegar
Instructions:
    In a large skillet, heat oil over medium heat. Add onion and garlic and cook until tender.
    Add apples, yellow pepper, water/broth, and salt and pepper. Cook 3-4 minutes until apples soften.
    Add kale, cover and cook an additional 4-5 minutes.
    Place kale mixture in a bowl and allow to cool slightly.
    Preheat oven to 375 degrees.
    Divide kale mixture evenly between 4 Portobello mushrooms.
    Line a baking sheet parchment paper.
    Place stuffed mushrooms on baking sheet and place in oven. Bake for 15 minutes.
    Remove mushrooms from oven, sprinkle each with 2 tablespoons goat cheese, bake an additional 10-15 minutes.
    To serve, drizzle with balsamic vinegar.

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