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


  • 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


  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
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Style: The September Edit

After reading your feedback, it's evident y'all simply want more. More fashion, more lifestyle, more food, and (thankfully) more business. I completely agree, but I have to be honest - I'm a terrible fashion blogger. From the start, I couldn't figure out how to keep this part of the blog going. It's hard to sustain because I don't have a trendy closet and a photographer readily available to take outfit pictures. There's quite a bit of thought, planning, and scheduling involved. By the time I actually have everything lined up and my face on, I'm in no mood to take pictures! Cue: #fashionbloggerproblems.

I've decided, though, that fashion is the most fun I get to have here so I need to tackle it as any challenge. Sure, I'm wearing my American Apparel t-shirts and Nike running shorts on most days, but it's time to use my closet to its full capacity. There's no need to overthink or take it too seriously or wonder if I'm unrelatable if I'm wearing high heels and a midi skirt while hanging out at a coffee shop.

At the beginning of every month, I'll share items from my closet that I plan on wearing during that respective month. Some items are current while others may be dated (I'll be sure to link similar products from around the web), but you'll see those outfits sprinkled here and throughout Instagram. This is going to challenge me to put some thought into the use of my clothing while also spicing up my daily wardrobe and content. I think it'll be a fun and sustainable way to move forward. Continue reading for the first post!

The September Edit. Good news: it no longer feels like a wet muggy oven when we walk outside but it's also not sweater weather yet. So, that means I can take advantage of light fabrics and crop tops. Here are a few items you'll be seeing on the blog and throughout my Instagram this month!

  1. Kule Breton Stripe Shirt - I found this brand during a buying trip for Montrose and instantly fell in love. It's the first American brand to specialize in producing the popular French style shirts. J'adoreee.

  2.  ALC Crossbody Bag - You've seen me tote this bag around plenty of times. Perfect size, adjustable straps, cool NYC brand with a decent price tag.

  3. Theory Suede Culottes - One of my prized keepsakes from the whole Harper's Bazaar dream fiasco. These are pretty thick and warm so I'm glad I can put these into use with our cooler temperatures.

  4. Tibi Oki Dress - How beautiful is this print! Very pre-fall appropriate. I'm excited to pair this dress with a light blazer this month and a leather jacket later this fall.

  5. Artizia Crop Top - This top is so good, especially for days when I'm eating like I'm supposed to!

  6. White Midi Skirt - If there's any piece I'm going to be wearing a lot this month, it's this skirt! I found mine at Zara during their sale but have linked a similar one.

  7. Daniel Wellington Watch - I still have love for my brown and black DW watches but this month it's all about the navy stripes.

  8. Banana Republic Silk Shirt - I'll be sporting the safari green version!

  9. Sam Edelman D'Orsay Pumps - My shoe of the month! Still breaking these in but they're so worth it, especially for the price.