No, no my children did not eat this dinner but my husband and I devoured it. We’ve been trying to incorporate more veg into our daily routine and I’ve become quite obsessed with the portobello mushroom. So versatile and delicious and makes me forget that I’m not eating meat. This recipe is more like a three in one. There is the honey dijon grilled portobellos, the kalamata olive and caper spread and lastly the sautéed kale. All of which can be eaten alone or in other recipes but when you put them all together on some toasted gluten free bread, heaven. Heaven, I tell you.
Ingredients:
Grilled Honey-Dijon Portobello Mushrooms:
- 4 large, organic portobello mushrooms
- 4 teaspoons honey
- 2 teaspoons dijon mustard
Sautéed Kale
- 4 cups organic kale, chopped and stems removed
- drizzle of olive oil
- 3 cloves garlic, sliced
- hot pepper flake, to taste
- kosher salt, to taste
- 1-2 teaspoons apple cider vinegar
Kalamata Olive and Caper Spread:
- 1 cup kalamata olives, drained
- 4 heaping teaspoons capers, drained
- 2 cloves of garlic
- Juice of 1 lemon and zest of same
- 1 teaspoon dijon mustard
- 2 tablespoon extra virgin olive oil
- 1 handful of parsley, finely chopped
Directions:
Begin by making the spread, throw all of the ingredients, except for the parsley, into your food processor or, my favorite for anything like this, my Vitamix. Process until a nice chunky paste forms. DO NOT over-mix or else you will not end up with a spread but a bunch of overly runny mush. Stir in the parsley and set spread aside.
Next, begin making kale. Over a low flame add the olive oil, garlic, pepper flakes and salt to the pan. Allow to cook until garlic is fragrant but not browned. Add in the kale and toss occasionally while it wilts. I like to cover my pan for a little bit during this process. Once fully wilted, add the cider vinegar. Turn off the heat and set aside.
While the kale is cooking you can begin with your mushrooms. Preheat your grill or grill pan. Mix together the honey and dijon mustard and spread on the tops of your washed and dried mushrooms, saving a little for the under portion. Place the mushrooms on the grill and pour the rest of the honey Dijon over the mushrooms. Cook until mushrooms are tender but not overly cooked.
To assemble, toast your gluten-free bread of choice, I happen to love Trader Joe’s gluten free whole grain bread. Spread the kalamata and caper spread on one side, throw some of that kale on there then top with sliced, grilled portobello.
That’s it. You’re welcome. 😉
SWEET CAFFEINE 