kale-stuffed mushrooms

do you ever read something and think about it for years afterwards? almost four years ago, smitten kitchen wrote about her relationship with leafy greens. she talked about how she always thought she’d grow up to be the kind of person who loved them. but she isn’t. and that blog post stuck with me. because i’m a healthy cook and eater (despite my love for baked goods). and i always want to like leafy greens.

for the most part, i’ve been successful. i really like spinach – whether in crepessouffléslasagnasquichesstuffed shellssautéed with beans, or raw as a base for salads. and i found a way to incorporate swiss chard into almost everything when we had a csa box last winter. but kale is my last hold out. i just don’t love it, or think about cooking with it. but i know lots of people who swear by the stuff, whether eating it as a cooked side, raw salad, or in chip form. so when i saw this recipe, i decided to give kale another try. and i’m really glad i did, because it’s really yummy and satisfying, and creamy (despite being completely vegan!). i’m guessing there are a lot of kale skeptics out there – so, my friends, this one is for you. go ahead, give it a try. and if you have any kale recipes you love, pass them on to me, please! i might just be a convert.

one year ago: winter quiche
two years ago: chana masala
three years ago: kitchari

kale-stuffed mushrooms

yields four servings
borrowed from daily garnish

  • 1T olive oil
  • 1T red wine vinegar
  • 4 portobello mushrooms
  • 1T (additional) olive oil
  • 1 onion, diced
  • 2T sun dried tomatoes (we used the leftovers from the parsnip soup, so they were vacuum-sealed and not oil-packed), chopped
  • 2T pitted kalamata olives, chopped
  • 1 large bunch of italian kale, rinsed, dried, and torn from the stems
  • 1c (soy) milk
  • salt and pepper to taste
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  1. preheat the oven to 375º
  2. rinse the mushrooms and de-stem them
  3. then, whisk the oil and vinegar together and brush the top and the bottom of the mushrooms with the olive oil and vinegar mixture
  4. place the mushrooms gills-up for 25 minutes, then flip them over and roast for 5 more minutes
  5. while the mushrooms are busy roasting, prep the onions, sun dried tomatoes, olives, and kale
  6. add the second tablespoon of olive oil to a pan and sauté for 5 minutes, or until soft and brown
  7. add the sun dried tomatoes and olives and sauté for 2 minutes, stirring often
  8. add 1/2c of the soy milk and all of the kale to the pan, covering with a lid and allowing to cook for 2 minutes
  9. after the kale has cooked down a bit, add the other 1/2c of soy milk and stir
  10. season with salt and pepper, then pile on top of the mushrooms
  11. we served the mushrooms with barley (4c boiling broth, 1c barley, simmered for 30 minutes), but they’d be great with rice or any other starch on the side!


2 Responses

  1. Kate Says:

    I love kale so I will have to try this recipe. For the most part I like the dino/Italian kale more than the curly kind. I have a good tofu and kale recipe I will send you.

  2. em Says:

    @Kate: I know you love kale!! I think about you whenever I make it. :) I would love the tofu and kale recipe! Thanks!!

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