Kale, Tomato and Cheese Stuffed Mushrooms

5
(2 ratings)
Prep
Time
Total Time
Number Of
Ingredients
7
Servings4

Large portobello mushrooms spread with ricotta cheese and topped with tomato, kale and beans and finished with shredded Parmesan cheese for a vegetarian main dish recipe

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 4 large portobello mushrooms, stems and gills removed
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1/2 teaspoon salt, divided
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 1-1/2 cups chopped fresh baby kale
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 can (15 oz each) cannellini beans, drained, rinsed
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded Parmesan cheese
 
Directions
  1. Preheat oven to 425°F. Spray baking sheet with cooking spray.
  2. Brush mushroom caps with oil; sprinkle with 1/4 teaspoon salt. Place stem-side up on baking sheet. Bake 5 minutes.
  3. Meanwhile, heat large nonstick skillet over medium-high heat. Add drained tomatoes, kale, onion powder, remaining 1/4 teaspoon salt and pepper to skillet. Cook 2 to 3 minutes or until kale wilts. Add beans; cook 1 minute more or until hot.
  4. Spread ricotta cheese evenly inside mushroom caps. Top each with 1/2 cup tomato mixture and sprinkle with 2 tablespoons Parmesan cheese. Bake 5 to 10 minutes more or until mushrooms are tender.
Cook's Tips

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe. To easily remove gills, scrape underside of mushroom with the edge of a small spoon.

Cook's Tips

For gluten free preparation, confirm all recipe ingredients are gluten free by reading product labels each time you make this recipe. To easily remove gills, scrape underside of mushroom with the edge of a small spoon.

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Nutrition Information
Calories: 240 View complete nutrition information
Reviews (2)

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Overall Rating

Anonymous February 10, 2016

I loved it, I wrapped it in bacon and poured butter on ( a little syrup to treat myself) Very healthy

Chris D November 09, 2015

Just tried this and it was not only easy, it was delicious. My husband is a diabetic so I am always looking for something new and different. This fit the bill perfectly. I would also make a great appetizer at a party if cut up into smaller pieces. Could also be used instead of a salad for a dinner party.