How to: Healthy Appetizer – Kale and Goat Cheese Stuffed Mushrooms

I’ve got a book club meeting coming up and as usual, I’ve left reading the book until the last minute. There will be some serious power reading happening this weekend.

The potluck theme for this meeting is 80s decadence, which is based on the book (apparently).


Shockingly, the food portion of the evening has taken priority and my contribution is already planned. It just screams 1987.

Stuffed mushrooms! Classic.

I’ve updated the recipe for our sophisticated 2014 palates though.  We fancy huh?

DSC_8642I chopped up my mushroom stems and kale by hand, but if you have a small food processor that’s doesn’t weight 180 pounds and isn’t a pain in the behind to clean you can save yourself some time on this recipe by using it.


Feel free to use white mushrooms too.  Creminis just have a bit more oomph.


This would be a great make ahead recipe.  Do all the prep work and refrigerate or freeze the uncooked mushrooms on a cookie sheet until you’re ready to bake them.

DSC_8638 DSC_8652

It will be extremely hard, but try not to gorge yourself on the delicious filling before the mushrooms are stuffed. If you’re too impatient you wait for the final product I suggest licking the pan as I did. I mean…



Kale and Goat Cheese Stuffed Mushrooms

Serves 24
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes


  • 24 whole cremini mushrooms (about 1.5-2 inches in diameter)
  • 1/2 teaspoon salt (divided)
  • 1 tablespoon canola oil
  • 2 cloves garlic (minced)
  • 1 Small bunch of kale, stemmed and finely chopped (about 4 cups chopped)
  • 2 teaspoons good quality balsamic vinegar
  • 140 g package of goat cheese
  • 1/4 teaspoon freshly ground black pepper


1. Preheat oven to 375 F.
Clean mushrooms with a damp cloth or a soft brush. Do not submerge in water or they will absorb water. Remove stems from mushrooms and chop finely. Sprinkle inside of mushroom caps with ½ the salt (¼ tsp).
2. Heat oil in a sauté pan over medium heat. Add garlic and sauté for 1 minute. Add mushrooms, kale, remaining salt and pepper and sauté for 7-8 minutes. If your pan starts to dry out too much, add water 2 Tbsp at a time to keep the filling moist.
3. Remove pan from heat and add balsamic vinegar. While still warm add about ⅔ of the goat cheese and stir until well incorporated.
4. Stuff mushrooms with approximately 1½ - 2 tsp of filling. Top with remaining goat cheese.
5. Bake for 20 minutes. If your goat cheese hasn't browned on top, try broiling for an additional minute or so.

2 thoughts on “How to: Healthy Appetizer – Kale and Goat Cheese Stuffed Mushrooms

  1. Oh Erin, I love the description of assembly( although “way” too much intricate work for me), I LOVE “ALL” the ingredients, so I KNOW I would probably ‘overindulge’ on these caps, when or where they are served! This is a “class ‘A’ appetizer in my book. I hope to try it sometime.(…..hopefully, maybe the next time your Dad and I go to visit……Am I presuming too much,here?)

Leave a Reply

Your email address will not be published.