UCO for Club Monaco x Krewe du Optic

It might be the best year yet for Krewe du Optic. Not only did they open their flagship store, Club Monaco is now carrying their collection at stores and online. I'm pretty much in awe of Krewe's CEO and founder, Stirling Barrett, who's had an uncompromising vision for his company since the beginning. (We should probably invite him here, shouldn't we? *Adding to the to-do list*) I got to join in on some of the fun as a featured contributor for a project that's almost too good to be true - photographing New Orleans for the Club Monaco Instagram, Culture Club Tumblr, and an upcoming feature on Stirling. All my worlds colliding. Seriously, never thought I'd get to do stuff like this -- put your best work into the universe. folks. You never know who's watching!

Grilled Stuffed White Bean and Kale Portobello Mushrooms

Summer is almost officially over come Labor Day, but grilling season is still in full swing. Fact: grilling isn’t just for the boys and it’s not all about the meat. I love putting just about anything on the grill for an extra flavor boost, especially vegetables. Enter portobello mushrooms. I definitely dont use this mushroom enough. Because they are filling and meaty, they can be used in place of steaks and burgers. When you combine mushrooms with superfoods like kale and white beans, you can feel great about what you put into your body!

These grilled stuffed white bean and kale portobello mushrooms are perfect for a light and healthy meal right off the grill. Serve them on their own, or as a side. They are as delicious as they are nutritious. -- Leigh Ann

Grilled Stuffed White Bean & Kale Portobello Mushrooms

Ingredients:

  • 4 Portobello Mushrooms

  • 1⁄2 Cup of Balsamic Vinegar

  • 1⁄4 Cup of Olive Oil, plus 1 tbsp.

  • 6 Cups of Kale, stems removed and washed thoroughly

  • 1 Can of Cannellini Beans, washed and drained

  • 1 Tsp. Red Chili Flakes

  • 1⁄4 Cup of Chicken Stock or Vegetable Stock

  • Salt and Pepper

  • 1⁄4 Cup of Panko Bread Crumbs

  • 1⁄4 Cup of Grated Parmesan Cheese

Directions:

  1. Preheat oven to 350 degrees.

  2. Remove stems from mushrooms. Marinate in balsamic vinegar and olive oil combined in a plastic bag for about 20 minutes.

  3. In a sauté pan, add olive oil over medium heat. Add shallot, red chili flakes, and a little salt and pepper. Sauté for a couple of minutes until shallot becomes translucent. Add kale, more salt and pepper and stir in with shallots. At this time, add chicken stock and let the liquid reduce while the kale softens. Cook for about 10 minutes until kale has wilted and chicken stock has reduced out.

  4. Add cannellini beans and stir to heat through. Turn off heat.

  5. Heat grill (or indoor grill pan) to medium heat. Remove mushrooms from marinade, and pat dry.

  6. Grill for about 5 minutes on each side, starting with the rib side down.

  7. While the cap side of the mushroom is cooking, fill rib side of the mushroom with the kale and white bean mixture.

  8. Combine bread crumbs and Parmesan cheese in a small bowl. Evenly distribute bread crumb mixture over each stuffed mushroom and bake for 10-15 minutes until lightly golden.

  9. Serve immediately.


 

Leigh Ann Chatagnier
Food Contributor
Blog | Twitter | Facebook | Instagram