Creamed Kale Stuffed Mushrooms. Absolutely delicious and easy to make, these mushrooms are an incredible side dish worthy of a spot on any table for the holidays. We love them on Thanksgiving and Christmas!
I have to say, I make stuffed mushrooms every year for Christmas and every year people rave about them. Weather you’re making these Creamed Kale Stuffed Mushrooms as an appetizer or side dish, I promise they are going to be a huge hit.
They are so easy to make too; the filling is sautéed kale mixed with a garlic and herb cheese spread. Topped with bread crumb and olive oil, baked until golden and finished with toasted pine nuts and freshly grated pecorino romano cheese. In this recipe I used mini portobello mushroom caps but you can use button mushrooms or baby bellas as well.
Mushrooms are so hearty and “meaty” with a wonderfully earthy flavor. I used kale in here because I love the taste, I love that it holds up well to cooking as in it doesn’t wilt away to nothing like spinach {granted I love spinach too haha} and there is little water content in the kale. It makes for such a great filling paired with store bought garlic & herb cheese spread.
- 3 Tbsp Olive oil {plus extra to drizzle}
- 4 loosely packed cups chopped kale
- ¾ cup garlic & herb cheese spread
- 6 mini portobello mushroom caps
- ¼ cup Italian seasoned bread crumb
- a handful of pine nuts
- fresh chopped parsley
- fresh grated pecorino cheese
- Preheat your oven to 385 degrees.
- In a large skillet, over medium heat, add the olive oil and kale. Season with salt and pepper. Cook until tender.
- Stir in the garlic & herb cheese spread until just combined. Shut the heat and set aside.
- Place the pine nuts into a small pan over low heat and toast lightly.
- Add the kale onto the mushroom caps. Sprinkle some bread crumb on each and drizzle with a little olive oil.
- Bake for about 25-30 minutes, until the cream crumb is golden and the mushroom is tender.
- To serve, sprinkle on fresh chopped parsley, toasted pine nuts and freshly grated cheese.
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