May 02, 2014

Kreamy Kale Stuffed Mushrooms ~ Only 5 Ingredients!

This minimalist dish has a fantastic flavor profile considering how few ingredients are involved. Create it as an appetizer for a party or enjoy it as a main dish or a side! It’s a breeze to put together and it makes a wonderful presentation. I’m always thinking of new ways to enjoy kale, the staple superhero food in my life. I love it in my morning smoothies (always), in salads, on sandwiches… yep, kale is king in my book!

We’re gradually settling into our new digs. Loving it here with the sheep just steps from my door… our new place is right next to a sheep farm! It’s wonderfully pastoral to watch them outside my kitchen window, their white, fluffy bodies dotting the green landscape (photos coming soon). In the meantime, here’s my new garden plot. Yikes!!! I hope we weren’t just a little too enthusiastic this year when we planned the size. It’s ginormous! Yes, I will be busy this summer. Already got some seeds in the ground… kale of course!

On to the recipe…

Ingredients:

  • ½ pound kale, rough chopped and thick inner stems removed
  • 8 large stuffing mushrooms (about 2½-3″ in diameter)
  • 1 cup raw cashews + 1 cup water
  • 1 TBS dried onion flakes
  • 1 tsp grated nutmeg, plus a bit more to top
  • handful of pine nuts for garnish (optional)

Directions:

  1. Preheat oven to 350° F.
  2. Steam the kale until just tender.
  3. Place the cashews, onion flakes and nutmeg in a high-powered blender with 1 cup of water.
  4. Blend until smooth.
  5. Place the kale and the cashew cream in a food processor and pulse just a few times to chop the kale more finely and combine it with the cream.
  6. Remove the mushrooms’ stems (save for soup stock!), place them in a baking dish and stuff with the kale mixture.
  7. Bake for about 30 minutes, until the shrooms are tender and have started leaking some of their water.
  8. Garnish with some pine nuts if you like. I served mine on a bed of arugula 🙂

Makes 8 large, stuffed mushrooms. Enjoy!

Healthy trails,

4 responses to “Kreamy Kale Stuffed Mushrooms ~ Only 5 Ingredients!”

  1. I have a cocktail party this evening. Can I stuff the mushrooms now and bake them just before time to go? Or will the mushrooms become rubbery?
    Thanks,
    Colinda

  2. Helyn says:

    I would wait until just before you bake them. The kale mixture will leak too much moisture onto the shrooms otherwise. You could definitely prepare the filling ahead of time though and then all you have to do is stuff and bake. Hope you and your guests enjoy them!

  3. Thank you for the advice! I'm sure they will because all of your recipes have been a hit with vegan and non vegan. I make several of your recipes every week. Love them all. Thank you!

  4. Helyn says:

    I'm so happy to hear that! You're welcome :))

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