Kale & Parmesan Stuffed Mushrooms

by Chrissy

Stuffed mushrooms have always been one of my very favorite appetizer items. I mean, anything mushroom is so yummy, but when they are stuffed with rich herb and Parmesean flavors they are decadent and perfect little bites of joy.

Stuffed mushrooms are usually a staple at any family holiday meal. Although, sometimes my Momma has tried to pull a quick one by telling me that she has plenty of mushrooms for stuffing,  when really she has one pack–ONE pack–that must be used in other dishes.

Usually these little guys are made with a few more pads of butter, but since I wanted to keep things a little ligher I opted for mostly olive oil, aaaand a wee bit of buttah. The richness still comes through brilliantly, however, they are a little more forgiving on the figure.

The kale adds a little more nutrition and a slightly bitter flavor, which pairs well with the saltiness from the Parmesan. If you aren’t a nut person, you can definitely opt out of the walnuts, but they do add a nice crunch factor, so I’d say keep them in, unless you are deathly allergic and going into anaphylactic shock isn’t on your to-do list any time soon.


Kale & Spinach Stuffed Mushrooms

Print Recipe

Makes 24 stuffed mushrooms


1 Tbsp butter, plus more for baking dish

2-3 Tbsp olive oil

2 Tbsp fresh parsley, chopped

½ cup bread crumbs

1/3-1/2 cup grated parmesan cheese

¼ cup walnuts, finely chopped

24 Crimini mushrooms, caps set aside, stems removed and finely chopped

1 shallot, finely chopped (about ¼ cup)

3 cloves garlic, minced

½ cup kale, stems removed and finely chopped

¼ tsp salt

½ tsp pepper



Preheat oven to 350 F.

Clean mushrooms with a moistened paper towel and then remove all of the stems, being careful not to break the mushroom cap.

Grease a baking dish (one big enough to hold all of the mushrooms) and place each mushroom cap inside, with the opening facing up. I like to use a stick of butter and slide it around the bottom, corners and sides of the dish, but you can use cooking spray, too.

In a medium skillet, heat 2 Tbsp olive oil and butter until butter is fully melted. Add the garlic and shallot and cook for about 1 minute. Add the mushrooms and kale and cook for 3 minutes, stirring occasionally. Add the breadcrumbs, Parmesan, walnuts, parsley, salt and pepper, mix to combine and cook for another 2 minutes. Remove from heat, and allow this mixture to cool enough for you to handle with your hands.

Stuff each mushroom cap with the filling and pack it in there, tightly, being careful not to break the mushroom. Bake in the oven for 25-30 minutes, or until thoroughly heated through. Serve warm or at room temperature.


From the Little Yellow Kitchen,


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