Courtesy of Jennifer Iserloh
Stuffed mushrooms are the perfect way to start a festive holiday party or do a kale and wine tasting menu. Kale and mushrooms make a super nutritious pair, from vitamin C (skin health) to Niacin (cholesterol control) you’ll get your micronutrient load.
1 5-ounce package mushrooms, such as Cremini or button, stems removed
1/2 cup kale leaves
1 teaspoon rosemary leaves
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup gluten-free or whole wheat seasoned breadcrumbs
1 tablespoon grassfed butter or extra virgin olive oil
1/4 cup grated Parmesan or Manchego
Preheat the oven to 400°F. Place half the mushroom stems, kale, garlic, rosemary, salt and pepper in a food processor; finely chop. Use the leftover mushroom stems in soup or for your compost. Warm a medium skillet over medium heat. Add the butter or olive oil and the mushroom mixture from the food processor. Cook 2 to 3 minutes, stirring often until the garlic becomes fragrant. Turn the heat off.
Arrange the mushrooms in an 8X8 dish, cap side down. Using a teaspoon, transfer the breadcrumb mixture to the mushrooms divots. Sprinkle with the cheese and bake 10 to 15 minutes until the mushrooms start to brown and the cheese melts. Serve immediately.
Nutritional Stats Per Serving (4-5 mushrooms): 117 calories, 5 g protein, 13 g carbohydrates, 5 g fat (3 g saturated), 12 mg cholesterol, 1 g fiber, 494 mg sodium 2 g sugar.