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    A Full Living » Recipes » Appetizers

    Published: Dec 31, 2018 · Modified: Feb 3, 2022 by Briana · This post may contain affiliate links.

    Kale and Mozzarella Stuffed Mushrooms

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    Graphic with text of Kale and Mozzarella Stuffed Mushrooms

    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! 

    kale and mozzarella stuffed mushrooms

    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.

    Show Us Yours!: We also love when you guys try our recipes and share them with us! If you make this recipe, be sure to tag us on Instagram @afullliving so we can see it and share it! 

    Tools:

    • Sharp Chef’s Knife & Cutting Board
    • Mixing Bowl
    • Rubber Spatula
    • Wooden Spoon
    • Lodge Cast Iron Skillet

    stuffed mushrooms and blue towel

    Need supplies for this recipe? We've linked our favorites above and right here in our Amazon Store! You don't pay anything extra if you shop using our link, but we get a small percentage of the sale. A Full Living is a participant in the Amazon Services LLC Associate program, an affiliate advertising program designed to promote a means for sites to earn advertising fees by linking products to amazon.com. We only share products we use and love. It doesn't cost you anything extra to shop using our links, but we earn a small commission that helps us keep this site going! 

    More Recipes To Try:

    • Creamy Kale and Parmesan Loaded Cauliflower
    • Sirloin Steak Salad with Fresh Mozzarella and Roasted Vegetables
    • Creamy Low Carb Chicken and Veggie Pasta Bake

    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.  

    cooking down kale in cast iron skillet
    cooking down minced mushrooms

    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. 

    sauteed kale and mushrooms
    mozzarella and kale in a cast iron skillet with a hand sprinkling in shredded mozzarella cheese

    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. 

    kale and mozzarella stuffed mushrooms
    stuffed mushrooms in cast iron skillet
    stuffed mushrooms topped with mozzarella

    Bake in the oven for about 20 minutes, until the cheese is golden brown. 

    stuffed mushrooms and wine and grey napkin in the back
    kale and mozzarella stuffed mushrooms
    stuffed mushrooms in cast iron skillet with cheese

    Now, just serve and enjoy! 

    stuffed mushrooms and white wine with blue towel

    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.

    If you love this recipe, please consider sharing it with a friend and also leaving a rating and comment so others can find this recipe. Thank you for your support! 

    Until Next Time,
    Briana & Chamere

    📖 Recipe

    stuffed mushrooms and wine and grey napkin in the back

    Kale and Mozzarella Stuffed Mushrooms

    Briana
    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Appetizer, Side Dish
    Cuisine American
    Servings 8 people
    Calories 143 kcal

    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. 

    Notes

    Store in an airtight container in the fridge for up to 5 days. 

    Nutrition

    Calories: 143kcalCarbohydrates: 5gProtein: 8gFat: 11gSaturated Fat: 7gTrans Fat: 1gCholesterol: 31mgSodium: 215mgPotassium: 315mgFiber: 1gSugar: 2gVitamin A: 2012IUVitamin C: 20mgCalcium: 184mgIron: 1mg
    Tried this recipe?Leave a comment below and tag @AFullLiving on social!

    « Keto Shrimp Bisque Recipe
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    Reader Interactions

    Comments

    1. Gino says

      May 07, 2021 at 10:53 am

      5 stars
      Made me love mushrooms! Smelled so good while making it i could barely wait until it finished cooking.

      Reply
      • Briana says

        May 07, 2021 at 12:24 pm

        We're so happy you loved it Gino! Thank you so much for the awesome review!!

        Reply

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