I love making stuffed mushrooms, but I wanted to find a version that didn't have a ton of breadcrumbs in the filling. This is apparently a tall order. But I finally came across this recipe, which called for spinach and sun-dried tomatoes. I switched to lacinato kale to give it more of an Italian feel, and I baked them the traditional way. Definitely a winner.
Tuscan Stuffed Mushrooms
Adapted from Delish.com
1 bunch lacinato kale, ribs removed and roughly chopped
1-2 teaspoons nutritional yeast (optional)
¼ cup drained oil-packed sun-dried tomatoes (about 4 pieces), patted dry and finely chopped
2 ounces cream cheese, softened
2 tablespoons chopped fresh basil, plus more for garnish
1 tablespoon finely grated Parmesan
¼ teaspoon garlic powder
¼ teaspoon kosher salt
Freshly ground black pepper
½ pound cremini mushrooms
1 tablespoon Italian-style bread crumbs
¼ cup drained oil-packed sun-dried tomatoes (about 4 pieces), patted dry and finely chopped
2 ounces cream cheese, softened
2 tablespoons chopped fresh basil, plus more for garnish
1 tablespoon finely grated Parmesan
¼ teaspoon garlic powder
¼ teaspoon kosher salt
Freshly ground black pepper
½ pound cremini mushrooms
1 tablespoon Italian-style bread crumbs
Preheat oven to 375°F.
Drizzle some oil in a medium pan over medium-high heat; when hot, add kale. Sauté kale until wilted and tender. Season with nutritional yeast, if desired. Set aside to cool.
In a medium bowl, stir cooked kale, tomatoes, cream cheese, basil, Parmesan, garlic powder, salt, and a few grinds of pepper to combine.
Remove stems from mushrooms. On a work surface, arrange mushroom caps domed side down. Mound kale mixture into each mushroom cap. Sprinkle top of spinach mixture with bread crumbs. Arrange mushrooms stuffed side up in a glass dish sprayed with cooking spray or drizzled with oil. Cook until mushrooms are tender and filling is hot, 20 to 25 minutes.
Arrange mushrooms on a platter. Garnish with basil.
Makes 4 appetizer servings
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