Ingredients
Filling (makes approximately 3 cups)
1 cup (240 mL) Cookin’ Greens Chopped Kale
1 cup (240 mL) Cookin’ Greens Chopped Spinach
½ cup (120 mL) diced red pepper
2 tbsp (30 mL) melted butter
1 tbsp (15 ml) crushed garlic
1 tsp (5 ml) sea salt
½ tsp (3 mL) ground black pepper
3 tbsp (45 mL) chopped green onions
¼ cup (60 mL) shredded Cheddar cheese
Method:
Prepare vegetable mixture by combining Cookin’ Greens with
red pepper, butter, crushed garlic, sea salt, pepper, green
onion and cheese.
Vegetables 3 versions included
Mushrooms
6 large Portobello mushrooms
1 tbsp (15 ml) olive oil
Extra Cheddar cheese
Remove stems from mushrooms and chop; scrape out the
dark gills and then baste the mushrooms on the outside with
olive oil. Add the chopped stems to the vegetable mixture.
Stuff the hollow of the mushrooms with the mixture –
approximately ½ cup (120 mL) per mushroom. Grill mushrooms
on medium heat barbecue until cooked and vegetable filling is
heated through. Sprinkle a little extra cheese on the top and
continue grilling until the cheese melts.
Bell Peppers
3 Bell Peppers (red, green, yellow or orange)
Extra Cheddar cheese
Cut the peppers in half and scoop out any ribs and seeds.
Fill each pepper half with ½ cup (120 ml)
filling. Grill on medium heat barbecue until heated through.
Sprinkle a little cheese on the top and
continue grilling until the cheese melts.
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