Kale Stuffed Mushrooms
Kale Stuffed Mushrooms
I laid awake thinking about Kale Stuffed Mushrooms one night last week. Isn’t it interesting the way upcoming life events inspire us to cook certain dishes? Additionally, I had a pound of cremini mushrooms and didn’t have a clue what I was going to do with them and I sure wasn’t going to let these beauties go to waste! Our family is getting ready for a week’s vacation in Northport, Michigan. A week of enjoying each others company, water activities, sightseeing and eating some awesome food! I am not expecting a lot of hurrays from the grandkids about Kale Stuffed Mushrooms, but I know my healthy eating kids will give a thumbs up to this new appetizer! Better yet will be the fact that these nutritious, flavorful nuggets will be ready to serve after a brief reheating!
I especially liked the flavor of the cremini (crimini) mushrooms in this dish, they gave an additional earthy flavor that you might not get from a white mushroom. But white mushrooms would work just as well. What’s not to like about the addition of vitamin packed kale? My husband won’t eat kale, but I don’t think he realized it was in the luscious stuffing! Now I know I can stuff just about anything in a mushroom and he will eat it! (Next, I’ll try carrots!) Oh wait, they are orange, he might catch on to it! If your husband or family prefers meat in their stuffed mushrooms, try my Taco Stuffed Mushrooms. Or you could sneak the kale into their Taco Stuffed Mushrooms! Sounds like a new recipe to me!
Here’s five Twisty Tips regarding the Kale Stuffed Mushrooms –
1)Make sure the mushrooms are DRY and clean! I recommend cleaning them with the Joie mushroom brush below!
2)Best way to dry the washed, wet kale? In an Oxo salad spinner, (scroll to bottom of page), just like you do lettuce or spinach!
3)The vegetable mixture can be chopped in the food processor before cooking, this will save a lot of time!
4)The Kale Stuffed Mushrooms can be made ahead, cooled and frozen for up to 3 months. What a great appetizer to have on hand!
5)Spinach can be substituted for the kale.
Ingredients
- One Pound Cremini Mushrooms
- For stuffing -
- 1 T olive oil
- 1 T butter
- Mushroom stems
- ¼ cup finely chopped onions
- 1 small garlic clove, finely chopped
- 4 large leaves kale, stems removed, finely chopped
- ¾ cup seasoned dry bread crumbs
- 1 large egg, beaten
- 1 T Worcheshire sauce
- 1 tsp Italian seasoning or other herbs of your choice, use what you like!
- 1 tsp dried parsley or 1 T chopped fresh parsley
- ¼ tsp salt
- ⅛ tsp black pepper, optional
- ½ cup shredded mozzarella cheese (or any cheese of your choice or that you have on hand)
- ½ cup grated Parmesan cheese, divided
Instructions
- At least an hour ahead of time clean mushrooms, remove stems, and place caps and stems on paper towels to dry thoroughly. This step can also be done several hours to one day ahead of time. If done a day ahead of time, refrigerate until ready to start assembling.
- Preheat oven to 350 degrees.
- Heat oil over medium high heat in medium saute pan, add butter to melt. Reduce heat to medium and add onions, mushroom stems and kale. Cook until softened, around 5 - 7 minutes, stirring often. Add garlic, cook for 30 seconds, be careful to not allow the garlic to burn.
- Remove pan from heat. Stir bread crumbs, Worcheshire sauce, Italian seasoning, parsley, salt, pepper, mozzarella cheese, ¼ cup Parmesan cheese and beaten egg into cooked vegetables. Add egg in last so that the heat of the mixture doesn’t scramble it! Mix well.
- Spray large cookie sheet with non stick cooking spray. Spread 1 T of olive oil evenly onto sheet.
- Stuff mushroom caps, heaping as much stuffing in each mushroom as you can, without over filling.
- Cook uncovered for 20 minutes.
- Sprinkle with additional parmesan cheese.
- Place back in oven uncovered for 5 - 10 minutes until lightly browned and mushrooms are cooked through. Check often to make sure they don’t burn. If they aren’t brown, you may need to cook for an additional 5 minutes until mushrooms are tender.
- Serve hot.
Terry, these sound amazing! Bob and I are hoping to bring some seafood back from vacation…I think stuffed seafood kale mushrooms could be interesting!
Colleen, sounds like a great idea! Crab, shrimp or lobster would all be grand additions to this recipe! Let me know what type of seafood you end up using!
What a great vegetarian appetizer. I can understand why your grandkids would not care for them. Your kids like them so I am sure they will eventually follow in their parents’ footsteps. Thanks for sharing with Fiesta Friday.
Hi Judy! Thanks for the in depth comments! Fiesta Friday has awesome recipes and I am glad to be a part of the group!
There is more kale than I can ever eat in the garden at the moment and this sounds like a delicious way to eat it! Mushrooms are one of my favourite vegetables to stuff, thank you for sharing this with us at Fiesta Friday, a perfect party dish! 🙂
Petra, thanks for your comments! Lucky you to have an overabundance of kale!! What else do you use your kale in?
Terry, these sound SO good! Wow. And your photo is really nice! My boyfriend is an avid kale hater, but I love it. I bet I could sneak this in front of him and he would never know. 🙂
That’s what I’m talking about Sara! My husband loved them as well and he will not go NEAR kale! I hope you get away with it! Thanks for the comments, especially about the photo, I am still learning my photography skills!
I love Kale and mushrooms. Great combo!
I know what you mean Debbie! A healthy and delicious appetizer is an awesome recipe to have in you back pocket!!
I love stuffed mushrooms anyway I can get them, lol. These look delicious and healthy, too, which is always a bonus. Thanks for sharing them at Fiesta Friday. Have a great weekend!
I agree totally Natalie; what is your favorite way to make them?
I love cremni mushrooms and the idea of the taco stuffed mushrooms sounds amazing. I haven’t fallen in love with kale yet, but spinach would definitely be an excellent substitution!
Mushrooms can be the vehicle for many a tasty side dish and/or appetizer! Thanks for your comments Julie!