Summer Veggie Stuffed Portabellas


  • 2 tablespoons buttery spread or butter
  • 1 cup onion, chopped
  • 2 cups curly green kale, torn in small pieces
  • 1/2 cup tomato, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup zucchini, chopped
  • 1/2 cup sharp cheddar cheese, shredded
  • 30 Blue Diamond Honey Mustard Nut Thins, crushed
  • 1/2 teaspoon garlic salt
  • 4-6 small portabella mushrooms (about 4-6 inches wide)
  • 1/4 cup Blue Diamond Honey Roasted Chipotle Almonds, chopped


  1. Melt butter in large skillet over medium heat. Add onion and cook for 10 minutes. Add kale, tomato, bell pepper and zucchini; cook and stir for eight to 10 minutes more. Stir in cheese, Blue Diamond Honey Mustard Nut Thins and garlic salt.
  2. Remove stems from mushrooms and scrape out dark gills with spoon. Fill with vegetable mixture and sprinkle with chopped Blue Diamond Honey Roasted Chipotle Almonds.
  3. Grill over medium heat for about seven minutes or until mushrooms are soft.


Add diced, grilled chicken and stuff into larger mushrooms to turn this side into a main dish.


Source: Blue Diamond

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