Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Mediterranean Inspired Stuffed Portobello Mushrooms recipes
Ingredients
- 6 large Portobello mushroom caps, stems and gills removed
- 3 tablespoons extra virgin olive oil
- 6 ounces fresh or shredded mozzarella cheese
- 1/2 pint grape tomatoes, washed, dried, and cut in half
- 1/2 cup fresh pesto
- salt
- pepper
- aged balsamic vinegar
Instructions
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