Kale-Stuffed Portobello Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
347 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Kale-Stuffed Portobello Mushrooms
Description
This recipe features large portobello mushrooms prepared by seasoning and baking after filling with a mixture of sautéed kale and shallots. The kale is cooked in olive oil and white wine until softened, then combined with milk and flour to form a light creamy sauce. This base is topped with Italian blend cheese, providing melty richness.
The mushrooms are baked initially to soften and meld flavors, then topped with a mixture of panko breadcrumbs combined with olive oil, which crisps in a final bake of 5 to 8 minutes, adding a crunchy texture contrast. The resulting dish balances earthy mushroom flavor with the slight bitterness and softness of kale, creamy cheese, and golden panko topping.
These stuffed mushrooms can be served as a vegetarian main course or side dish. The preparation technique highlights sautéing for depth of flavor and baking for finishing and textural contrast.
Ingredients
- 4 portobello mushrooms large
- cooking spray or olive oil mister
- salt to taste
- black pepper to taste
- 1 tbsp. olive oil + 1 tsp
- 1 shallot thinly sliced, large
- 2 garlic minced, cloves
- 1 kale about 8 ounces, bunch
- ⅓ c. white wine
- ⅔ c. milk low-fat
- 1 tbsp. all-purpose flour
- 1 c. italian blend cheese or mozzarella cheese
- ¼ c. panko
Instructions
- Preheat oven to 400 degrees.
- Spray tops of mushrooms with olive oil. Place bottom side up on a large rimmed baking sheet and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and garlic; sauté until softened, 2-3 minutes. Add kale and wine, increase heat to high.
- Once wine has cooked off (about 3 minutes), add milk and flour. Return heat to medium and cook until sauce has thickened, 3-4 minutes more. Remove from heat.
- Divide kale mixture into mushrooms. Top each with ¼ cup of cheese. Bake for 10 minutes.
- Combine panko and 1 teaspoon of olive oil in a small bowl while mushrooms are baking. Top each mushroom with 1 tablespoon of panko mixture and return to oven for another 5-8 minutes, or until mushrooms are tender and panko is golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Serving | 1mushroom | |
| Calories | 347kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 512mg | 21% |
| Potassium | 554mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1901IU | 38% |
| Vitamin C | 18mg | 20% |
| Calcium | 406mg | 41% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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