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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Kale, Tomato and Cheese Stuffed Mushrooms 8-19 Recipe

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This recipe for Kale, Tomato and Cheese Stuffed Mushrooms 8-19 is from Vanden Heuvel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large portobello mushrooms, stems and gills removed
2 tablespoons olive or avocado oil
½ tsp salt, divided
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
1½ cups chopped fresh baby kale
½ tsp onion powder
¼ tsp ground black pepper
1 can (15 oz each) cannellini beans, drained, rinsed
½ cup ricotta cheese
½ cup shredded Parmesan cheese
Directions:
Directions:
1. Preheat oven to 425°F. Spray baking sheet with cooking spray.
2. Brush mushroom caps with oil; sprinkle with ¼ teaspoon salt. Place stem-side up on baking sheet. Bake 5 minutes.
3. Meanwhile, heat large nonstick skillet over medium-high heat. Add drained tomatoes, kale, onion powder, remaining ¼ tsp salt and pepper to skillet. Cook 2 to 3 minutes or until kale wilts.
4. Add beans; cook 1 minute more or until hot.
5. Spread ricotta cheese evenly inside mushroom caps. Top each with ½ cup tomato mixture and sprinkle with 2 tablespoons Parmesan cheese. Bake 5 to 10 minutes more or until mushrooms are tender.

(new, healthy)
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
240 calories per serving.

 

 

 

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