Kale Bruschetta
Kale Bruschettan is a dairy free, lacto ovo vegetarian, and vegan recipe with 1 servings. For
BRUSCHETTA STUFFED PORTOBELLOS
Details
- Serving Size: 2
- Weight Watchers: 15 Points
Cuisine
- Mediterranean
- Italian
- European
- side dish
Ingredients
- 2 large portobellos
- 1 TBSP Olive Oil
- ½ yellow onion, chopped
- 3 cloves garlic, minced
- 1 TSP Chili Powder
- 1 TSP Pepper
- 2 chicken bratwursts
- ½ cup orzo
- 1½ cup reduced sodium chicken broth
- ½ cup tomato chopped
- ¼ cup basil, chopped
- ¼ lemon, juiced
- ¼ cup mozzarella
- ⅛ cup Parmesan cheese
- ¼ cup panko
Instructions
Remove chicken mixture and put in a separate bowl.
Add orzo to pan. Stir until orzo begin to slightly golden brown.
Remove from heat and add chicken mixture, tomatoes, basil and lemon juice.
Add cheese and stir until evenly combined.
Place portobellos on baking sheet.
Add of mixture to each portobello. Don't be afraid to pile the filling high.
Sprinkle panko evenly over the top of each mushroom.
Place in oven and bake until panko is golden brown, about 10 minutes.
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