Saturday, May 25, 2013

Kale Stuffed Portabella Mushrooms

I can not believe these mushrooms came out of my kitchen.  They are delicious, and so packed with health.  Remember when I was waxing poetic about butter and leeks... well, butter, shallots and garlic are pretty amazing, too.  Add the super delicious, super nutritious, superfood kale, with wine, milk and cheese, and HELLO!  My taste buds are exploding with flavor.  

I was also delighted to find that the sage in my garden is flowering, and it is such a gorgeous, delicate, purple color.  That's whats on my plate here... isn't nature incredible with how pleasing she is to our senses.  



Kale-Stuffed Portabella Mushrooms
Creator of this recipe is Kiersten from  Oh My Veggies
(Her pictures and blog are amazing, please check her out!)
4 portabella mushrooms
2 tablespoons of butter
1 shallot, diced finely
2 cloves of garlic, minced
1 bunch of kale - about 8 oz
1/3 cup of white wine
2/3 cup of milk
chopped rosemary and sage (optional)
1 tablespoon of flour
1 cup of italian blend cheese or mozzarella
1 cup of panko, mixed with salt and 1 teaspoon of olive oil

1) Preheat the oven to 400 degrees F
2) Saute the shallot and garlic in the butter over medium heat
3) Add the kale and wine until kale is softened
4) Toss in the flour and milk, and herbs of your liking (I used rosemary and sage) and cook until the mixture is thickened
5) Oil a baking sheet, sprinkle salt and pepper over your portalbella mushrooms, and a dash of butter if you want really tasty shrooms, dollop the kale mixture into each mushroom, and top with 1/4 cup of cheese for each
6) Cook for 8-10 minutes, until the cheese is golden
7) Add the panko mixture onto each one and cook until panko is golden, about 5 minutes or so
8) Enjoy

1 comment:

  1. Made this tonight and it was absolutely delicious. Will be making again!