1 large Red Delicious apple, cored and cut into bite-sized pieces
1 large yellow bell pepper, seeded and chopped
1 medium red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons water or vegetable broth
1 tablespoon rice bran oil
Salt, to taste
Pepper, to taste
4 large Portobello mushroom caps, cleaned and stems removed
1/2 cup goat cheese or non-dairy cheese, crumbled
2 tablespoons balsamic vinegar
Instructions:
In a large skillet, heat oil over medium heat. Add onion and garlic and cook until tender.Add apples, yellow pepper, water/broth, and salt and pepper. Cook 3-4 minutes until apples soften.Add kale, cover and cook an additional 4-5 minutes.Place kale mixture in a bowl and allow to cool slightly.Preheat oven to 375 degrees.Divide kale mixture evenly between 4 Portobello mushrooms.Line a baking sheet parchment paper.Place stuffed mushrooms on baking sheet and place in oven. Bake for 15 minutes.Remove mushrooms from oven, sprinkle each with 2 tablespoons goat cheese, bake an additional 10-15 minutes. To serve, drizzle with balsamic vinegar.