Recipe: Portobello Mushrooms With Kale and Sweet Potato

Makes 2 to 3 servings as main-course or 4 to 6 as appetizers.

Note: For a complete dinner, serve with a green salad. Adapted from "Eat More Greens," by Zita Steyn (Quadrille, 2017).

• 9 oz. sweet potato, peeled and cut into 1-in. dice

• 1/2 tsp. fine sea salt, plus more as needed, divided

• 1 tbsp. extra-virgin olive oil

• 1 medium onion, chopped (about 1 c.)

• 1 large garlic clove, chopped

• 1/2 cup grated sharp Cheddar cheese, optional (substitute vegan cheese, if preferred)

• 3/4 c. fresh or frozen/defrosted corn kernels

• 5 large or 6 medium portobello mushroom caps (about 2 oz. each)

Directions

Preheat the oven to 350 degrees.

Meanwhile, pour the oil into a deep sauté pan, over medium heat. Once the oil shimmers, add the onion, garlic and remaining 1/4 teaspoon salt; cook, stirring frequently, until they have softened. Stir in the chopped kale; cook until wilted and tender and any water clinging to their leaves has evaporated, 2 to 3 minutes.

Scrape the kale mixture into the bowl with the sweet potatoes. Stir in the grated cheese, if using, and the corn. Taste, and add more salt, as needed.

Arrange the mushroom caps, gill sides up, in a baking dish that's just large enough to hold them. Divide the sweet potato-kale mixture equally among the mushrooms, mounding it as needed; you'll want to use it all. Bake for 30 minutes, until the mushrooms are tender and the filling is slightly crisped and lightly browned on top. Serve hot.

Nutrition information per each of 3 servings:

Calories190Fat6 gSodium420 mg