Post by Loupy on Mar 5, 2018 17:52:09 GMT -7
Kale-Stuffed Portobello Mushrooms
From:Kiersten @ Read more at ohmyveggies.com/kale-stuffed-portobello-mushrooms/
These Kale-Stuffed Portabella Mushrooms are a lighter, healthier remake of Chicken Florentine. Because I’m not much of a spinach fan, I decided to use kale instead. We can all agree that kale is way better than spinach, right? It’s not slimy! And it’s delicious! Clearly chicken wasn’t going to work in this recipe either, so I used portobello mushrooms instead. Then, in place of the cream of mushroom soup, I added milk and flour–that way, the end result is lighter and it has far less sodium.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4
Serving Size: 1 mushroom
Ingredients
4 large portobello mushrooms
cooking spray or olive oil mister
salt and pepper to taste
1 tbsp. + 1 tsp. olive oil
1 large shallot, thinly sliced
2 garlic cloves, minced
1 bunch kale (about 8 ounces)
1/3 c. white wine
2/3 c. low-fat milk
1 tbsp. flour
1 c. Italian blend or mozzarella cheese
1/4 c. panko
Instructions
Preheat oven to 400 degrees.
Spray tops of mushrooms with olive oil.
Place bottom side up on a large rimmed baking sheet and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add shallot and garlic; sauté until softened, 2-3 minutes.
Add kale and wine, increase heat to high.
Once wine has cooked off (about 3 minutes), add milk and flour.
Return heat to medium and cook until sauce has thickened, 3-4 minutes more.
Remove from heat.
Divide kale mixture into mushrooms.
Top each with 1/4 cup of cheese. Bake for 10 minutes.
Combine panko and 1 teaspoon of olive oil in a small bowl while mushrooms are baking.
Top each mushroom with 1 tablespoon of panko mixture and return to oven for another 5-8 minutes, or until mushrooms are tender and panko is golden brown.
From:Kiersten @ Read more at ohmyveggies.com/kale-stuffed-portobello-mushrooms/
These Kale-Stuffed Portabella Mushrooms are a lighter, healthier remake of Chicken Florentine. Because I’m not much of a spinach fan, I decided to use kale instead. We can all agree that kale is way better than spinach, right? It’s not slimy! And it’s delicious! Clearly chicken wasn’t going to work in this recipe either, so I used portobello mushrooms instead. Then, in place of the cream of mushroom soup, I added milk and flour–that way, the end result is lighter and it has far less sodium.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4
Serving Size: 1 mushroom
Ingredients
4 large portobello mushrooms
cooking spray or olive oil mister
salt and pepper to taste
1 tbsp. + 1 tsp. olive oil
1 large shallot, thinly sliced
2 garlic cloves, minced
1 bunch kale (about 8 ounces)
1/3 c. white wine
2/3 c. low-fat milk
1 tbsp. flour
1 c. Italian blend or mozzarella cheese
1/4 c. panko
Instructions
Preheat oven to 400 degrees.
Spray tops of mushrooms with olive oil.
Place bottom side up on a large rimmed baking sheet and season with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add shallot and garlic; sauté until softened, 2-3 minutes.
Add kale and wine, increase heat to high.
Once wine has cooked off (about 3 minutes), add milk and flour.
Return heat to medium and cook until sauce has thickened, 3-4 minutes more.
Remove from heat.
Divide kale mixture into mushrooms.
Top each with 1/4 cup of cheese. Bake for 10 minutes.
Combine panko and 1 teaspoon of olive oil in a small bowl while mushrooms are baking.
Top each mushroom with 1 tablespoon of panko mixture and return to oven for another 5-8 minutes, or until mushrooms are tender and panko is golden brown.
