Grilled Portobello with Kale and Goat Cheese

I want to learn to grill.

But then I wonder if I enjoy too many manly things. I mean, I lift. Like, I can bench and do cleans and dead lifts and all these man gym things. I also like beer and make car noises when my car goes really fast.

Then, I remember that I can’t kill a spider over the size of a dime to save my life, have zero interest in sports, don’t eat meat, and like to paint my nails. And it makes me feel better… feminine.

So, maybe I will learn to grill or maybe I will just leave that to the men. I feel like grilling is the man’s domain in the kitchen. Not that I don’t love a man that can cook – because, let’s be real, who doesn’t? – but I feel like men find comfort being around the grill rather than the stove. And if they can grill a mean portobello, more power to them. Because I am still learning.

Grilled Portobello with Kale and Goat Cheese
Inspired by Proud Italian Cook

1 portobello mushroom, washed and dried
1 tbsp olive oil
1 c kale, chopped
1/2 tsp red pepper flakes
2 tbsp herbed goat cheese
1 clove garlic, minced
1 tbsp breadcrumbs

1. Grill portobello mushroom 5-7 minutes per side or until slightly softened.
2. Saute kale, red pepper flakes and garlic in saute pan on medium-high heat with olive oil until kale is slightly wilted.
3. Stir in goat cheese until melted.
4. Top kale and goat cheese mixture on portobello and sprinkle breadcrumbs on top.

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