Posts by tag: kale

  • Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apples and Pecans

Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apples and Pecans

Posted on October 6, 2016

We are just cruising right along through the first week of October. Seriously, how do the days go by so quickly? Ugh.

So what are your thoughts about Halloween? Personally, I find the entire month of October rather terrifying. I’m a big scaredy-cat when it comes to all things associated with ghosts, zombies, clowns, etc. In fact, I can’t even stand to watch the previews for Halloween movies, let alone sit through an entire 2 hour horror film. The hairs on the back of my neck are standing up just thinking about it. Eeeek!

Probably the only thing I like about Halloween is all the candy. Just being honest.

Anyways, let’s talk about something less scary. Like kale. And mushrooms. And quinoa. And all sorts of other yummy vegetarian things.

Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apple Cider Dressing |

So, I was looking at the recipes that I’ve been making lately and a common theme emerged: everything seemed rather orange. From squash to sweet potatoes to carrots. It was all similarly hued.

Orange is actually one of my favorite colors. But it still all seemed a bit too much. So I got motivated to make something green (or at least partially green). And hence, the recipe for these Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apples and Pecans was born.

Stuffed mushrooms seem like they would generally be a healthy choice. But often times they are not. That’s because they tend to get loaded up with cheese, breadcrumbs and butter. Which are all delicious things, of course. But not always the best for you or your waistline. So I try to keep my stuffed mushrooms on the lighter side by filling them with seasonal salads.

Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apple Cider Dressing |

This salad of apples, pecan, baby kale and quinoa is pretty gosh darn good all on it’s own. And you could certainly serve it as is. But I think it’s even better when paired with these roasted mushrooms. The contrast of flavors and textures is spot on.

I like to buy baby kale leaves, because they are really tender. But if you can’t find them, just thinly slice some regular (grown up?) kale leaves into thin ribbons. Easy peasy.

Oh and I almost forgot that it’s 30 Minute Thursday! Scroll down below the recipe to find links to some other great dishes that can all be made in 30 minutes or less. There ain’t nothing scary about that!



Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apples and Pecans

Yield: Makes 6 mushrooms

Kale and Quinoa Salad Stuffed Portobello Mushrooms with Apples and Pecans


  • For the Stuffed Mushrooms
  • 1 cup water
  • 1/2 cup quinoa
  • 6 Portobello mushrooms
  • 2 tablespoons extra-virgin olive oil
  • Salt and black pepper
  • 2 cups loosely packed baby kale leaves
  • 1 small red apple, cored and chopped
  • 1/4 cup pecans

  • For the Dressing
  • 2 tablespoons fresh apple cider
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tsp. Dijon mustard
  • 1 tsp. maple syrup
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper


  1. Bring the water to a boil in a saucepan over medium heat. Stir in the quinoa and turn down the heat to maintain a simmer. Cover and cook the quinoa until all the water has been absorbed, about 15 minutes. Remove the saucepan from the heat. Fluff the quinoa with a fork and then cover the saucepan and let the quinoa steam for 5 minutes.
  2. Meanwhile, pre-heat your oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil and then place a baking rack over top. Remove and discard the stems from the Portobello mushrooms. Using a spoon, scrape out and discard the gills. Wipe the mushrooms clean with a damp paper towel. Then brush both sides with the extra-virgin olive oil. Place the mushrooms on the baking rack gill side down. Then season the tops with a pinch of salt and black pepper. Transfer to your pre-heated oven and bake for about 18-20 minutes. The mushrooms should be soft, but still firm enough to hold their shape. Remove from the oven and set aside.
  3. Combine all the ingredients for the dressing in a small bowl. Set aside.
  4. Add the cooked quinoa, kale, chopped apple and pecans to a large bowl. Pour the dressing over top and toss gently until everything is well coated. Flip the mushrooms over so the gill side is facing up. Then fill each mushroom with some of the salad mixture. Serve immediately.


Turkey, Apple and Brie Panini by Pumpkin ‘N Spice

5 Ingredient One Pot Pasta with Chicken Sausage by Kristine’s Kitchen

Cheeseburger Macaroni: 30 Minute Thursday by My Kitchen Craze

Mediterranean Salmon Sheet Pan Dinner by Sweet Peas & Saffron

One Pot Turkey Mushroom Tortellini by Bake.Eat.Repeat

One Pot Teriyaki Chicken Zoodles by Life Made Sweeter

One-Pot Basil Sausage Caprese Pasta by Whole and Heavenly Oven

One Pot Sun-Dried Tomato Chicken Bacon Pasta by Savory Nothings

  • Potato Pizza with Kale Pesto

Potato Pizza with Kale Pesto

Posted on April 14, 2016

It’s almost Friday. Which means it’s almost pizza night. Hooray!

Question: does anyone actually know why pizza night and Friday night are synonymous with each other? Is it simply because pizza is really awesome and Friday’s are really awesome, so we’ve put the two together? Or is there a more official explanation that I am unaware of? If you know the answer, please tell me.

Potato Pizza with Kale Pesto |

This Potato Pizza with Kale Pesto was inspired by Kate from Cookie and Kate. When I spotted her recipe for Kale Pesto Pizza this past winter, I knew immediately I wanted to recreate it in my kitchen. I’m a huge fan of putting pesto on just about everything, including my pizza. And while I’ll never get tired of the classic combination of red tomato sauce and cheese, I do have a soft spot in my heart for pizza recipes that use non-traditional sauces for the base. It’s such an easy and fun way to change things up every once in a while.

This pizza may be a bit on the green side, but don’t worry because there is still PLENTY of cheese. And an extra dose of carbohydrates from the thinly sliced potatoes. It’s pizza night perfection!

To make sure the potatoes are fully cooked, I pre-cook them for a couple minutes in the microwave before adding them to the pizza. Definitely don’t skip this step. Because raw potatoes are no bueno!



Potato Pizza with Kale Pesto

Serves about 4

Potato Pizza with Kale Pesto


  • For the Pesto
  • 3 cups packed kale leaves
  • 2 garlic cloves, peeled
  • 2 tablespoons pine nuts, toasted
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Scant 1/2 cup extra-virgin olive oil

  • For the Pizza
  • 1 lb pizza dough (homemade or store bought)
  • 4 medium yellow potatoes
  • 2 cups shredded mozzarella cheese
  • 3/4 cups shredded fontina cheese
  • 1/4 tsp. red pepper flakes


  1. Make the kale pesto. In your food processor with the blade attachment, pulse together the kale, garlic, pine nuts, salt and black pepper until coarsely combined. Then with the food processor running, drizzle in the olive oil through the feed tube, stopping to scrap down the sides of the bowl as necessary. Process until the pesto is almost smooth. Set aside.
  2. Make the pizza. If your pizza dough has been in the refrigerator, remove it and place it on your counter top to rest for about 20-30 minutes. Meanwhile, pre-heat your oven to 400 degrees. If you're using a pizza stone, warm it in your oven as the oven pre-heats. If you're using a large baking sheet, dust it lightly with cornmeal and set it aside (no need to pre-heat it).
  3. Prick the potatoes several times with a fork. Wash them and place them in a shallow bowl. Don’t dry them off. Cover the bowl loosely with a damp paper towel and microwave on high for 4 minutes. Remove the potatoes from the microwave and set them aside to cool. Once they are cool enough to handle, slice them thinly.
  4. On a floured surface, roll out the dough until it's roughly a 12-inch circle. If the dough is elastic and hard to work with, let it rest for a few more minutes. Carefully transfer the dough to your warmed pizza stone or baking sheet. Spread the kale pesto evenly over the surface of the dough, leaving about a 1-inch border around the edges. Depending on your taste preferences, you may not use up all of the pesto (I had approximately 2-3 tablespoons leftover). You can store any leftovers in an airtight container in your refrigerator for several days.
  5. Sprinkle the mozzarella cheese evenly over the surface of the pesto. Then arrange the potato slices in a single layer over the mozzarella cheese. Top with the fontina cheese and the red pepper flakes.
  6. Transfer the pizza to your pre-heated oven and bake for 15-17 minutes. The crust should be starting to brown and the cheese should be fully melted. Remove the pizza from the oven and allow it to rest for about 5 minutes. Then using a large spatula, transfer the pizza to a cutting board and cut it into 8 slices. Serve immediately.
  7. Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

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