Kale and Goat Cheese Stuffed Mushrooms
Serves | 24 |
Prep time | 20 minutes |
Cook time | 20 minutes |
Total time | 40 minutes |
Ingredients
- 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
Directions
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. |