Meatless Monday: Healthy Stuffed Mushrooms with “Creamed” Kale

Gluten-Free Mini Stuffed Mushrooms with dairy-free "Creamed" Kale and Manchego Cheese - a healthy, vegetarian appetizer recipe! Perhaps it says something about my continued stubbornness when it comes to table manners, but finger food is my favorite type of food.

I remember at family holiday parties my tendency to find the door that all the cater waiters come out of and post-up right outside of it. I’ve been known to embrace similar tactics in adulthood, especially at weddings, when come cocktail hour I’m hangry enough to pounce headfirst into a tray of crab cakes.

Cremini mushroom caps for my healthy stuffed mushroom recipe with "creamed" kale healthy sauteed kale for my gluten-free stuffed mushrooms I add white bean puree to sauteed kale for a healthy, gluten-free "creamed" kale. Amazing inside baked stuffed mushroom caps! My healthy, gluten-free creamed kale using white bean puree. It's vegan and gluten-free! I use it to stuff mushroom caps for an easy baked appetizer. Mini Healthy Stuffed Mushrooms with Kale and Cheese Manchego cheese top these easy stuffed mushroom caps. The best healthy holiday party appetizer recipe. But now that I’m gluten-free and try to eat a more balanced diet, there are fewer trays that I’m able to attack. Last holiday season, I found this to be an incredibly depressing reality of my new finger food loving existence. But it isn’t necessarily a bad thing, so long as you’re the one designing what goes out that swinging kitchen door.

After all, while standing outside the catering tent at weddings is great as a special occasion practice, when you have a flurry of holiday parties in one week, as can happen this time of year, doing so at every single one might cause you to require a triple bypass before the age of 30. It’s a marathon not a sprint, people.

Since Thanksgiving gluttony leads straight into this period of merriment, and said merriment usually involves oodles of carbs and calories, I thought I’d take it upon myself to design two recipes for President Cheese that won’t leave you wishing your reindeer sweater came in a slightly chunkier cable knit.

First up, is a spin on stuffed mushroom caps. Instead of the usual creamy spinach dip filling with mayo and cream cheese, I did a faux creamed kale by sautéing the greens with a little Président® Unsalted Butter and mixing them together with pureed white beans. The caps are topped with a light dusting of Président® Manchego cheese, which produces a decadent brown crust.

Easy Stuffed Mushroom Recipe - the caps are topped with healthy creamed kale and manchego cheese - gluten-free! Gluten-Free Stuffed Mushroom with a healthy creamed kale in the caps. An easy appetizer for holiday parties! Healthy Stuffed Mushrooms with "Creamed" Kale - a great dairy-free spin using white bean puree instead of cream or milk and just a little manchego cheese on top, which you can omit if you're vegan. Healthy Stuffed Mushrooms with "Creamed" Kale - a gluten-free white bean puree, baked in the oven with just a little Manchego on top. If you’d like to enter to win $50 worth of your own Président cheese, visit ArtOfCheese.com, where you can download a coupon and enter the Pinterest sweepstakes, plus find more holiday recipes and product information.

In the meantime, these healthy stuffed mushrooms would make for the perfect gluten-free Thanksgiving appetizer or main course, if you went with a portobello cap.

Eat up!

xo
Phoebe

Recipes
healthy stuffed mushrooms with creamed kale and manchego cheese - a vegetarian and gluten-free recipe

Stuffed Mushrooms with “Creamed” Kale and Manchego

Prep Time: 5 minutes

Total Time: 30 minutes

Serving Size: 10

Stuffed Mushrooms with “Creamed” Kale and Manchego

These healthy stuffed mushrooms uses white bean puree to create creamy kale without the dairy. It's a great gluten-free vegetarian appetizer recipe!

Ingredients

  • 1 tablespoon unsalted butter or olive oil
  • 1 large shallot, thinly sliced
  • 1 large garlic clove, minced
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt, divided
  • 2 cups frozen kale
  • ¼ cup white wine
  • One 15-ounce can cannellini beans, rinsed and drained
  • Olive oil
  • 1 pound cremini mushrooms (about 20), brushed with a damp towel and stems removed
  • 1/2 cup grated President Manchego cheese

Instructions

  1. Preheat the oven to 375ºF.
  2. Heat the butter in a large nonstick skillet. Sauté the shallot over medium heat until soft, 3 minutes. Add the garlic, red pepper and ½ teaspoon salt and cook one more minute. Fold in the kale and cook, stirring occasionally, until the kale has softened and released its liquid, 4 minutes. Add the white wine and simmer until evaporated, 1 minute. Set aside.
  3. Meanwhile, in a small food processor, puree the beans with ½ teaspoon salt, 1 tablespoon of olive oil and ¼ cup of water until smooth. Fold the white bean puree into the kale mixture and stir to combine.
  4. Arrange the mushroom caps on a parchment lined baking sheet and brush the outside of the caps lightly with olive oil. Scoop a large spoonful of the kale mixture into the cavity of each cap. Top with the cheese.
  5. Bake in the oven for 15-20 minutes or until the mushrooms are tender and the cheese has begun to brown.
  6. Serve warm or at room temperature

Notes

You can easily make this recipe vegan by sauteing the kale in olive oil and omitting the cheese.


instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!

http://feedmephoebe.com/job-healthy-stuffed-mushrooms-creamed-kale/


Sponsorship: Lactalis compensated me for this post and provided me with complimentary Président cheese products. As always, all claims and opinions are my own.

Check out these other great dishes from this week’s FoodNetwork #FallFest below

The Heritage Cook: Maple Whipped Sweet Potatoes with Candied Pecans (Gluten-Free)
Jeanette’s Healthy Living: 100 Healthy Holiday Side Dish Recipes
Devour: Winning Thanksgiving Side Dishes
The Lemon Bowl: Stuffed Acorn Squash with Chorizo and Farro
The Mom 100: Lentils and Carrots with Dried Apricots
Big Girls, Small Kitchen: Maitake, Leek & Bacon Dressing
Weelicious: Vegan Whipped Coconut Sweet Potatoes
The Cultural Dish: Pumpkin Risotto
Napa Farmhouse 1885: Sweet Potato Biscuits
Red or Green: Cheese Ball with Everything Spice
Daisy at Home: Roasted Cranberry Pear Sauce
Swing Eats: Roasted Sweet Potatoes with Thyme and Rosemary
Elephants and the Coconut Trees: Baby Lima Beans Salad with Bell Pepper and Pomegranate
Dishing With Divya: Ash Gourd Raita
Domesticate Me: 12 Easy and Impressive Thanksgiving Sides
The Wimpy Vegetarian: Scalloped Sweet Potatoes and Apples | #FallFest
FN Dish: Colorful Thanksgiving Vegetable Sides — Fall Fest

Yum

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14 Responses to Meatless Monday: Healthy Stuffed Mushrooms with “Creamed” Kale

  1. Frankie says:

    I love President butter. Never tried their cheese.

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  4. Steph says:

    what an awesome idea!

  5. Keani says:

    I love everything about your website! Keep on inspiring girl. I’m starting to look into more of these recipes for my husband and I. Really random but I’m starting to realize a good processor can come in handy especially for this recipe. If you don’t mind me asking what kind of food processor do you use? Thanks!

    • That means so much Keani! Thank you for reading and for taking the time to comment. Believe it or not, I use a very simple 4-cup Cuisinart Mini Prep Processor for most of my cooking. It is only $40 and small enough to live on the counter. I rarely pull out my big processor – only for catering jobs back when I was doing huge quantities. My mini one can handle most things! Hope this helps!

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  7. Lisa says:

    These were delicious! I just added some panko bread crumbs and some more butter to the kale mixture before stuffing the mushrooms and then sprayed them with olive oil, but everything else was exactly the same. I also waited until the last few minutes of baking before adding the shredded Manchego. I will definitely be making these again–thank you for the recipe!

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