Prep: 15 minutes
Grill: 10 minutes • Serves: 4
1.Kale: Prepare outdoor grill for direct grilling over medium-high heat. Stem and chop 2 cups packed kale. Heat large skillet over medium-high heat; spray with nonstick cooking spray. Add kale; cook
2 minutes, stirring occasionally.
2.Garlic: Mince 4 garlic cloves; add to skillet and cook 1 minute, stirring constantly.
3.Portobello Mushroom Caps: Spray both sides of 8 portobello mushroom caps with nonstick cooking spray; sprinkle with ¼ teaspoon each salt and pepper. Place mushroom caps, gill side down, on hot grill rack; cover and cook 5 minutes.
4.Marinara Sauce: Turn mushrooms; evenly top with 1 cup marinara sauce.
5.Low-Moisture Part-Skim Mozzarella Cheese: Sprinkle 3/4 cup shredded low-moisture part-skim mozzarella cheese over sauce; top with kale mixture. Cover and cook 5 minutes or until cheese melts.
Approximate nutritional values per serving:
166 Calories, 8g Fat (3g Saturated), 14mg Cholesterol, 528mg Sodium,
18g Carbohydrates, 4g Fiber, 9g Sugars, 11g Protein