Tempeh Mozzarella Kale Basil Loaded Portobello Mushrooms

Ingredients

• 1½ lbPortobello Mushroom
• 2 tbspOlive Oil
• 10 ozTempeh
• 4 ozMozzarella Cheese
• 7 ozKale
• 2 tbspBasil
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Heat the oven to 400°F (204°C). Prepare the Portobello Mushroom, rub it with half of the Olive Oil and half of the Table Salt, and arrange it in a baking dish.
2. Bake the Portobello Mushroom until nearly tender. Prepare the Tempeh, Mozzarella Cheese, Kale, Basil, draining and rinsing any canned ingredient, then combine them with the remaining Olive Oil and Table Salt.
3. Open or hollow the baked Portobello Mushroom when its shape allows, add the Tempeh, Mozzarella Cheese, Kale, Basil, and return the loaded Portobello Mushrooms to the oven until hot and browned. Rest for 5 minutes before serving.