Name: Grilled Portobello Kale Caesar Pitas
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 0.25 cup balsamic vinegar; 0.25 cup olive oil; 2 tbsp light miso; 1 clove garlic (finely minced); 2 tsp grainy mustard; null null sea salt (to taste); null null ground black pepper (to taste); 4 null large portobello mushrooms; 0.5 cup raw cashews (soaked for 2 hours and drained); 3 cloves garlic (peeled); 2 tbsp lemon juice; 1 tsp capers; 1 tsp grainy mustard; 0.25 tsp tamari; null null sea salt (to taste); null null ground black pepper (to taste); 0.33 cup water (plus extra); 4 cups chopped lacinato kale (from approximately 1 small bunch); 4 null whole wheat pita (warmed & cut in half); null null sliced tomato ((optional))

Instructions

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1

Get the portobellos marinating. In a shallow glass dish, whisk together the balsamic vinegar (0.25 cup), olive oil (0.25 cup), light miso (2 tbsp), garlic, finely minced (1 clove), grainy mustard (2 tsp), [sea salt], and [ground black pepper]. Remove the stems from the portobello mushrooms (4 large) and scrape out the gills with a spoon. Place the [portobello mushrooms], caps facing down, into the marinade. Spoon some of the marinade into the “cup” of the caps and spread it around. Let the [portobello mushrooms] marinate at room temperature for 20 minutes, flipping them over at the halfway point.
2

While the [portobello mushrooms] are marinating, make the kale caesar. In an upright blender, combine the raw cashews, soaked and drained (0.5 cup), garlic, peeled (3 cloves), lemon juice (2 tbsp), capers (1 tsp), grainy mustard (1 tsp), tamari (0.25 tsp), [sea salt], [ground black pepper], and water (0.33 cup). Bring the blender up to high speed and blend until you have a smooth and creamy dressing. If it seems too thick, add a bit more [water] and blend again until you have a pourable, but still thick, consistency.
3

Place the chopped lacinato kale (4 cups) in a large bowl. Pour half of the cashew caesar dressing over the [kale], along with some [sea salt] and [ground black pepper]. Massage the dressing into the [kale] until every piece is coated. Taste a piece to see if you’d like more dressing, salt etc. Set aside.
4

Preheat a grill to high. Grab a flipping spatula and your [portobello mushrooms]. Place the [portobello mushrooms] on the grill, top side facing down. Pour the remaining marinade into the caps. Close the lid and grill for 3-4 minutes, or until slightly collapsed and charred on the edges. Flip the [portobello mushrooms] over. Close the lid and cook for 3-4 more minutes. The [portobello mushrooms] should be soft and juicy-looking.
5

Once you can handle them, cut the [portobello mushrooms] into strips. Divide the miso grilled [portobello mushrooms] strips and kale caesar among the wheat pita (4 whole). Add [sliced tomato] if you like. Enjoy the kale caesar pitas immediately!