Emily Kyle, founder of Emily Kyle Nutrition, is always looking for new ways to encourage her patients at Highland Hospital to get more beans into their diets. Emily loves them not only because they’re versatile, but also because they’re an affordable nutritional powerhouse.
Eating a serving of beans every day adds fiber, protein, and a wide variety of healthy vitamins, minerals, and antioxidants to your diet. Try Emily’s favorite, the cannellini, for its versatility and smooth, creamy texture. Here’s her recipe for Greens and Beans Stuffed Portabella Mushrooms.
Greens and Beans Stuffed Portabella Mushrooms
Recipe courtesy of Emily Kyle, MS, RDN
Serves: 2 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
2 portabella mushroom caps
1 tablespoon olive oil
1 tablespoon minced garlic (or more if you love garlic!)
4 cups of kale or other leafy greens, chopped
1 cup of vegetable stock
1 can of white, cannellini, or pinto beans, rinsed
2 lemons, juiced
2 tablespoons mozzarella cheese
Preheat the oven to 375 degrees.
Line a baking sheet with parchment paper or foil.
Lightly drizzle olive oil over the cap of the mushroom and flip over so the mushroom is gill side up.
Lightly drizzle olive oil over the gill side. Season with salt and pepper to taste and place into the oven for 10 minutes.
While the mushrooms are cooking:
Add 1 tablespoon of olive oil to a cast iron skillet and set the heat low.
Add 1 tablespoon of garlic and let cook for 60 seconds.
Begin to add the kale by the handful (it will begin to wilt down as it cooks). Gradually add the vegetable stock as the kale wilts.
After you’ve added all of the kale and it has cooked down, add the beans and the lemon juice. Let cook for another two minutes.
When the portabella mushrooms are done, remove them from the oven and fill the caps with the greens and beans. Sprinkle with a bit of mozzarella cheese, if desired. Place back into the oven for three minutes, or until cheese has melted.
Remove and enjoy!
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