Kale-Stuffed Portobello Mushrooms
Ingredients
The mushrooms
-
4
large
portobello mushrooms
-
to taste
cooking spray or olive oil
-
to taste
salt and pepper
The filling
-
1
tbsp
olive oil
-
1
tsp
olive oil
-
1
large
shallot, thinly sliced
-
2
cloves
garlic, minced
-
1
bunch
kale (about 8 ounces)
-
⅓
cup
white wine
-
⅔
cup
low-fat milk
-
1
tbsp
all-purpose flour
-
1
cup
Italian blend or mozzarella cheese
-
¼
cup
panko
Instructions
- Preheat the oven to 400°F.
- Spray the tops of the mushrooms with olive oil and place them bottom side up on a baking sheet. Season with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium heat, then add shallot and garlic, sautéing until softened.
- Add kale and white wine, increase heat to high, and cook until the wine has evaporated.
- Stir in the milk and flour, reduce heat to medium, and cook until the sauce thickens.
- Remove from heat and divide the kale mixture among the mushrooms, topping each with ¼ cup of cheese.
- Bake for 10 minutes.
- Combine panko and 1 teaspoon of olive oil in a bowl, then top each mushroom with 1 tablespoon of the panko mixture.
- Return to the oven for another 5-8 minutes until the mushrooms are tender and the panko is golden brown.
Nutrition Facts (estimated)
Servings
4
Calories
347
Total fat
19g
Total carbohydrates
23g
Total protein
19g
Sodium
512mg
Cholesterol
49mg
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