These Kale and Mozzarella Stuffed Mushrooms are a great healthy appetizer or side dish to any meal. Bring them to a holiday party for automatic brownie points. They are also pretty low in carbs, since they are made without breadcrumbs. Gluten free, low carb and vegetarian friendly, your guests and friends will love them, guaranteed!
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You may also like these caramelized onions and mushrooms, this cauliflower and mushroom recipe, or these portobello mushroom burgers.
Here's What You Need For Kale and Mozzarella Stuffed Mushrooms:
- Mini portobello mushrooms
- Unsalted butter
- Shallot
- Kale
- Garlic powder
- Smoked paprika
- Ground pepper
- Mozzarella cheese
- Parmesan cheese
- salt to taste
Substitutions: You can easily substitute shallots for onion. Also, if you'd like to substitute fresh garlic for garlic powder, feel free. You will need about 2 Don't have kale? Don't worry! Swap with spinach.
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Tools:
Let's Make It!
Preheat your oven to 350°F. Clean your mushroom caps with a damp paper towel. Remove the stems from the caps, dice the stems, and set aside. Set aside the mushroom caps, and sprinkle them with salt.
Mince a shallot. Clean your kale, remove the stems and cut the kale into bite sized pieces. In a skillet, melt 2 tablespoon (half) of your butter, then add in the kale and saute for a few minutes until soft, add a pinch of salt, then set aside.
After you've set aside the kale, add the rest of the butter to the skillet. Add in your minced mushroom stems and shallot. Add a pinch of salt. Cook until soft, about 5 minutes.
Add your cooked kale back in to the skillet. Then add in your paprika, garlic powder and pepper.
After, add your mozzarella and most of the parmesan cheese to the skillet. Reserve a small amount of both cheeses for topping the mushrooms before they go into the oven. Cook down the cheese, kale, shallot and mushroom mixture until soft, about 5 minutes, then remove from the skillet.
Next, add your mushroom caps to the skillet, and using a spoon, stuff the mushroom caps full of the mixture. Sprinkle the stuffed mushrooms with the remaining cheese.
Bake in the oven for about 20 minutes, until the cheese is golden brown.
Now, just serve and enjoy!
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Until Next Time,
Briana & Chamere
📖 Recipe
Kale and Mozzarella Stuffed Mushrooms
Ingredients
- 16 oz mini portobello mushrooms (2 packages)
- 4 tablespoon unsalted butter
- 1 whole shallot
- 1 bunch kale
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 4 oz mozzarella cheese
- 2 oz parmesan cheese
Instructions
- Preheat your oven to 350°F. Clean your mushroom caps with a damp paper towel. Remove the stems from the caps, dice the stems, and set aside. Set aside the mushroom caps, and sprinkle them with salt.
- Mince a shallot. Clean your kale, remove the stems and cut the kale into bite sized pieces. In a skillet, melt 2 tablespoon (half) of your butter, then add in the kale and saute for a few minutes until soft, add a pinch of salt, then set aside.
- After you’ve set aside the kale, add the rest of the butter to the skillet. Add in your minced mushroom stems and shallot. Add a pinch of salt. Cook until soft, about 5 minutes.
- Add your cooked kale back in to the skillet. Then add in your paprika, garlic powder and pepper. Add your mozzarella and most of the parmesan cheese to the skillet. Reserve a small amount of both cheeses for topping the mushrooms before they go into the oven. Cook down the cheese, kale, shallot and mushroom mixture until soft, about 5 minutes, then remove from the skillet.
- Next, add your mushroom caps to the skillet, and using a spoon, stuff the mushroom caps full of the mixture. Sprinkle the stuffed mushrooms with the remaining cheese. Bake in the oven for about 20 minutes, until the cheese is golden brown.
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Gino says
Made me love mushrooms! Smelled so good while making it i could barely wait until it finished cooking.
Briana says
We're so happy you loved it Gino! Thank you so much for the awesome review!!