Stuffed Portobello Mushrooms

Makes 4

Ingredients

4 portobello mushrooms, stems removed

Olive oil

Salt and pepper

2-3 tsps fresh thyme, minced

1 cup frozen or fresh chopped kale

1 zucchini, diced

1/2 cup goat cheese

2 slices of sun-dried tomatoes, diced

1/2-3/4 cup Italian breadcrumbs

1. Preheat the oven to 375F. Line a baking tray with parchment paper and set aside.

2. Chop the mushroom stems and set aside.

3. For more flavour: Saute the kale, zucchini and mushroom stems with olive oil and salt until softened. Let it cool completely.

Time saver: Skip the sauteing! It will still taste great without the sauteing, as it will cook in the oven.

4. Combine all of the ingredients into a bowl with the goat cheese, sun-dried tomatoes, thyme, salt and pepper. Mix.

5. Stuff each mushroom with the filling and top with breadcrumbs. Drizzle with olive oil. Bake in the oven for 20-25 minutes or until the top is browned and the mushrooms are slightly wilted. Serve with mashed potatoes and gravy!