Last updated on November 23rd, 2020
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 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
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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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 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.
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!
If you get a chance to try this recipe, let us know what you think, would ya?! Leave us a comment, or catch up with us on Facebook or Instagram, or pin to your favorite Pinterest board for later.
Looking for another easy and delicious keto appetizer? Check out our Low Carb Creamed Spinach!
Until Next Time,
Briana & Chamere
These Kale and Mozzarella Stuffed Mushrooms are a great healthy appetizer or side dish to any meal. You might even be able to convince your kids to eat more vegetables with these tasty morsels! These low carb, keto friendly and gluten free stuffed mushrooms don't use any breadcrumbs. Vegetarians can also rejoice, everyone will enjoy these delicious and healthy stuffed mushrooms.
- 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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