Kale, Tomato and Cheese Stuffed Mushrooms
30Prep Time Minutes
30Total Time Minutes
7Number of 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
|% Daily Value|
|Total Fat||12 g||18%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||8 g||33%|
|Vitamin C||10 mg||17%|
|Vitamin A||368 iu||7%|
Preheat oven to 425°F. Spray baking sheet with cooking spray.
Brush mushroom caps with oil; sprinkle with 1/4 teaspoon salt. Place stem-side up on baking sheet. Bake 5 minutes.
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.
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.
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.