You guys. This dish I made up with stuff I had around from our CSA and in the fridge was more than just effective at using up ingredients, it’s a new favorite at the Heany House. I’ll tell you why: it’s flavorful, it’s filling and it’s loaded with good-for-you veggies.

This is a great option for a #MeatlessMonday (even though I know it’s pictured with meat here – it was sausage handmade by my father-in-law, and we had this on a Thursday last week, so no false advertising here). I thought my husband might need a little extra something/protein with this meal, but boy was I wrong, he couldn’t even finish his whole plate.

The grilled portabella is meaty in its own right, stuffed with all that ricotta and kale and peppers and more cheese on top, it’s a protein, fiber and iron-packed powerhouse.

The ingredients and concept are simple, nothing new here, but the method in which we prepped it with the balsamic marinade and grilling made it even more flavorful than I could have imagined.

Here’s how:

Grilled Portabella Stuffed with Kale & Ricotta

Serves 4 (or 2 with leftovers!)

Ingredients:

4 large portabellas

1/4 cup balsamic

1/4 cup olive oil + 2 tablespoons

1 small bunch kale or 1/4 large bunch, de-stemmed and roughly choppped

1 roasted red pepper (from the jar is fine)

1 clove garlic, chopped

1/4 cup ricotta

2 tablespoons Parmesan or Pecorino Romano

Dash nutmeg

Salt & pepper

1/2 cup grated Fontina or Pecorino Romano

 Directions: 

1. Pour balsamic and olive oil into a large plastic bag, add portabellas and shake. Let marinate 20-30 minutes.
2. Heat grill and grill 10 minutes cap side down.
3. Meanwhile, in a large skillet, add 2 tablespoons olive oil, saute kale about 10 minutes, adding peppers and garlic to saute 2-3 minutes more.
4. Mix ricotta, Parmesan, nutmeg, salt and pepper in a small bowl, adding sauteed veggies.
5. Top the portabellas with ricotta mixture then fontina, place back on the grill or under the broiler on a sheet pan to melt fontina and warm through about 2 minutes and serve.