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!
Here's What You Need For Kale and Mozzarella Stuffed Mushrooms:
Ingredients:
- 2 packages portobello mushrooms (about 16 oz)
- 4 tbsp unsalted butter
- 1 whole shallot
- 1 bunch kale (about 1 pound, leaves only, stems removed)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground pepper
- 4 oz shredded mozzarella cheese
- 2 oz parmesan cheese
- salt to taste
Here's How To Make Kale and Mozzarella Stuffed Mushrooms:
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 tbsp (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.
Fill every cap with 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!
Please let us know if you guys give this recipe a try. If you’re looking for some other things to serve at your holiday party, give this Low Carb Tangerine Old Fashioned or Spicy Shrimp Bisque a try! Happy New Year to you guys!!!
Until next time,
Briana & Chamere
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!
- 2 packages portobello mushrooms (about 16 oz)
- 4 tbsp unsalted butter
- 1 whole shallot
- 1 bunch kale
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground black pepper
- 4 oz mozzarella cheese
- 2 oz parmesan cheese
-
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 tbsp (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.
Macros: 137 calories per serving, 8 servings. 5 net carbs per serving (7 total carbs - 2 grams fiber = 5 net carbs), 10 grams of fat, 8 grams of protein.
We used MyFitnessPal to calculate the macros, and they will vary depending on the brands you use.
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