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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!
Prep Time 5 minutes
Total Time 30 minutes
Servings 10


  • 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


  • Preheat the oven to 375ºF.
  • 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.
  • 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.
  • 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.
  • Bake in the oven for 15-20 minutes or until the mushrooms are tender and the cheese has begun to brown.
  • Serve warm or at room temperature


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


Serving: 10g