Some of the best food I’ve ever eaten has been in Greece. A trip back in 1996 to run the Athens Marathon and explore the area afterward brought back a rush of fond foodie memories so fresh I instinctively want to undo the top button of my jeans. Ahh, seared into my mind forever is the smell of succulent rosemary chicken roasting all day, the drama of feta cheese flambéed tableside, and the never-tiring taste of authentic Greek salads boasting the ripest, most aromatic tomatoes, peppers and olives plucked straight from the country’s sun-kissed groves and gardens.
Unfortunately, I’m not moving to the Greek countryside anytime soon and I just don’t have my act together enough to tend to my never-ending family obligations while taking care of a backyard garden. So, I decided to check out Greenling.com, a home delivery service in Texas that brings the freshest local and sustainably grown produce to my doorstep. With just a few clicks on the computer, I ordered the “Local Box” that features a signature selection of in-season fruits and veggies plucked from the fertile and chemical-free soil of area farmers. The selections change weekly, so it’s always a fun surprise (although you can always see box contents a week ahead of time to start menu planning or cancel).
This week’s local box was bountiful. I received arugula, spring lettuce mix, kale, fennel, oranges, grapefruit, baby carrots, and turnips along with a potted live thyme plant. I have absolutely no idea what to do with turnips (you could say I just fell off the truck). Thankfully, they sent along a sheet of recipe ideas to get me started.
I also ordered a few meal kits that have all the ingredients portioned, prepped and ready to go. What a lifesaver for those super-busy nights when we might be tempted to order a pizza. Last night I used the “Greek Stuffed Portabellas with Greens” kit to make a very easy, healthy and satisfying supper. Of course, if you know me, I don’t like to follow the rules when it comes to cooking and added my own creative touches (mainly beef) to this convenient meal kit. Here’s my version, you can order the kit or start from scratch; either way it’s a delicious meal that be easily kept vegetarian.
If you’d like to try Greenling.com and save 10% in the process, just follow this discount referral link.
Greek Beef & Kale Stuffed Portabella Mushroom Recipe
- 4 teaspoons olive oil (divided)
- 1/3 cup diced red onion
- ½ lb ground sirloin
- ½ teaspoon sea salt
- ¼ cup crumbled feta cheese
- ¼ cup chopped green onions
- 2 cloves garlic, minced
- 3 cups chopped kale
- 1/3 cup parmesan cheese
- 2 large portabella caps, stemmed and washed
- Optional: bed of spring mix
Preheat oven to 400F degrees.
In medium skillet, heat olive oil over medium heat. Sauté red onions until beginning to soften, about 2 minutes. Remove onions and set aside.
In same skillet, cook ground sirloin over medium heat. Remove from heat and drain off any excess fat and liquid.
Add back in red onions. Add green onions and feta cheese to the meat; stir until combined.
Gently rub olive oil (approximately 1 teaspoon between the two) on the tops of portabella mushroom caps. Place on baking sheet, tops down.
Top mushroom caps with the beef mixture, pressing down slightly.
Bake at 400 F degrees for approximately 15 – 20 minutes, until mushrooms are softening and cheese is browning.
Meanwhile, add 1 tablespoon of olive oil to skillet and add garlic, cook for one minute until fragrant.
Add chopped kale to skillet and cook over medium heat until wilted but still green, approximately 5 minutes. Stir frequently. To speed the process, add a tablespoon or two of water and cover skillet with a lid.
Remove mushrooms from oven and top with sautéed kale. Add parmesan cheese over this and return to oven for 5 minutes, until browned.