Creamed Kale Stuffed Mushrooms
  • 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
  1. Preheat your oven to 385 degrees.
  2. In a large skillet, over medium heat, add the olive oil and kale. Season with salt and pepper. Cook until tender.
  3. Stir in the garlic & herb cheese spread until just combined. Shut the heat and set aside.
  4. Place the pine nuts into a small pan over low heat and toast lightly.
  5. Add the kale onto the mushroom caps. Sprinkle some bread crumb on each and drizzle with a little olive oil.
  6. Bake for about 25-30 minutes, until the cream crumb is golden and the mushroom is tender.
  7. To serve, sprinkle on fresh chopped parsley, toasted pine nuts and freshly grated cheese.
Recipe by LeMoine Family Kitchen at