When going to a party, nothing thrills me more than to glance at the buffet table and see that someone has made stuffed mushrooms. I absolutely love them. I would eat them every day if I could. However, I have yet to find a way to make them quickly. So when I do make them, there is usually a special occasion involved. We are celebrating my niece’s birthday, so I think that’s a great reason to serve them up.
I know what you’re thinking. “Are you seriously going to feed the kids kale at a birthday party?”
Yes! I’ll sneak them in next to the pizza and probably no one will even notice the green stuff.
Now there’s just one problem………….how to keep my husband from eating all of them before we leave the house. A lot of self-restraint will be involved. There’s a reason I labeled this Cooking for One – the two of us would have no problem finishing off the entire tray ourselves. I strongly suggest making a double batch!
Ingredients
1 pound cremini mushrooms – remove the stems and finely chop (about ½ cup)
1 cup chopped kale (or spinach) – I used Tuscan kale and chopped it in the food processor
1/2 cup chopped onion – about half of a medium onion
1/2 cup grated parmesan
3 garlic cloves – finely chopped
pinch of red chili flakes
salt to taste
Directions
- Preheat oven to 400 degrees.
- Clean mushrooms and remove stems. Finely chop stems as set aside for later use.
- Line a baking sheet with foil and lightly coat it with cooking oil spray (I used canola).
- Place mushrooms cap side up and lightly spray with cooking oil. Then turn over and lightly spray the side that will be stuffed.
- In a non-stick pan, sauté onions, garlic and red chili flakes in small amount of extra virgin olive oil for about 3 minutes.
- Add chopped mushroom stems and cook another 3 minutes. If needed, add small amounts of water to prevent sticking/burning.
- Add chopped kale and cook another 2 minutes.
- Remove from heat and stir in half of the cheese. Salt to taste if desired.
- Using a spoon, stuff mushrooms with as much filling as you can cram in.
- Top the stuffed mushrooms with remaining cheese.
- Bake for 20 – 25 minutes until thoroughly cooked.
- Serve hot immediately.
cheri says
these look amazing, thanks for sharing!
Amy says
Thanks, Cheri!