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Grilled Cheesy Kale Stuffed Mushrooms

June 20, 2015 by Abra Pappa, MS, CNS, LDN 2 Comments

These Grilled Cheesy Kale Stuffed Mushrooms have all the makings of a delicious burger; meaty portobello mushrooms, bread, and cheese, without any actual meat. Vegetarian grilling win!

Grilled Cheesy Kale Stuffed Mushrooms, using a cedar plank this is your new favorite summer vegetarian grill recipe!

This one is for all the vegetarians out there that have had to suffer through frozen dry veggie burgers at every summer cookout. The worst!

I was grilling at my sister's this past weekend and although we did have some meat on the grill I just wasn't in the mood. I wanted veggies, lot's of them.

So I put together some gorgeous scallions to grill and lots of zucchini. We also prepared a huge escarole salad (I'm obsessed with escarole lately) and a tomato salad. I knew I would have “entree envy” without anything else aside from the veggies, and thus stuffed mushrooms were born.

 Grilled Cheesy Kale Stuffed Mushrooms, using a cedar plank this is your new favorite summer vegetarian grill recipe!

This is quite a simple recipe, you just need to saute crumbled bread with kale, onion, garlic and veggie stock. Add cheese, I love taleggio a stink creamy italian cheese, but feta cheese or mozzarella will work perfectly. Stuff your mushrooms with the mixture and place on a cedar plank (which you will need to soak before you place on the grill).

Grilled cheesy kale stuffed mushrooms may just be your new favorite summer food! Serve with all of your prepared veggie sides 🙂

Spread bread croutons onto a large baking sheet and Toast in 350Ëš oven for 10 minutes Prepare mushrooms, remove stems chop and reserve. Remove gills. Set mushrooms aside Meanwhile in a large skillet melt coconut oil over medium heat, add mustard seeds and allow to cook for 1-2 minutes, they will pop a bit, that's ok. Add onion and reserved chopped mushroom stems to pan and cook for 4 minutes until onion is translucent. Add garlic and kale, cook until kale is wilted (about 3-4 minutes) Add bread croutons and veggie stock to skillet, cook until bread absorbs veggie stock. This should resemble a stuffing. Add more stock if needed. Season well with salt and pepper. Place mushrooms, unstuffed, on a hot grill. Grill for 2 minutes on each side. Remove from grill. Place mushrooms on cedar plank, stuff each mushroom with kale stuffing, top with cheese of your choice. (I used tallegio, but mozzarella, goat, feta, or parmesan would be delicious) Place cedar plank on grill (be sure to soak cedar plank ahead of time), put cover on grill and allow to cook for 5-7 minutes. Remove from grill and serve.

Grilled Cheesy Kale Stuffed Mushrooms, using a cedar plank this is your new favorite summer vegetarian grill recipe!

Grilled Cheesy Kale Stuffed Mushrooms

Abra Pappa
0 from 0 votes
Print Recipe Pin Recipe
Cook Time 15 mins
Total Time 15 mins
Servings 4 mushrooms
Calories 213 kcal

Ingredients
  

  • 4 portobello mushroom stems removed, chopped and reserved
  • 1 Tbsp olive oil
  • 1 small onion minced
  • 2 cloves of garlic minced
  • 4 cups of kale chopped
  • 2 cups of bread cut into croutons (GF bread works perfectly)
  • 1/2-3/4 cups of veggie stock
  • 1/2 cup cheese I used a creamy Taleggio, but feta works as does mozzarella

Instructions
 

  • Spread bread croutons onto a large baking sheet and Toast in 350Ëš oven for 10 minutes
  • Prepare mushrooms, remove stems chop and reserve. Remove gills. Set mushrooms aside
  • Meanwhile in a large skillet melt oil over medium heat, add onion and reserved chopped mushroom stems to pan and cook for 4 minutes until onion is translucent. Add garlic and kale, cook until kale is wilted (about 5 minutes)
  • Add bread croutons and veggie stock to skillet, cook until bread absorbs veggie stock. This should resemble a stuffing. Add more stock if needed.
  • Season well with salt and pepper.
  • Place mushrooms, unstuffed, on a hot grill. Grill for 2 minutes on each side. Remove from grill.
  • Place mushrooms on cedar plank, stuff each mushroom with kale stuffing, top with cheese of your choice. (I used taleggio, but mozzarella, goat, feta, or parmesan would be delicious)
  • Place cedar plank on grill (be sure to soak cedar plank ahead of time), put cover on grill and allow to cook for 5-7 minutes.
  • Remove from grill and serve.

Nutrition

Calories: 213kcalCarbohydrates: 23gProtein: 10gFat: 9gSaturated Fat: 3gCholesterol: 14mgSodium: 350mgPotassium: 714mgFiber: 2gSugar: 4gVitamin A: 6895IUVitamin C: 82.9mgCalcium: 272mgIron: 2.2mg
Snap a photo when you try this recipe!Tag me! @abrapappa or #abraskitchen so I can feature your photo!

Grilled Cheesy Kale Stuffed Mushrooms, using a cedar plank this is your new favorite summer vegetarian grill recipe!

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Comments

  1. Dana Suss says

    May 27, 2020 at 6:50 pm

    YUM!!! This has all my favorite things. Sooo good!

    Reply

Trackbacks

  1. Simple Roasted Kale Sprouts | Abra's Kitchen says:
    February 13, 2019 at 2:33 pm

    […] Kale and Feta Cheese Turkey Meatloaf Muffins […]

    Reply

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Hi, I’m Abra: a functional nutritionist, professional eater, and serious travel junkie. Inspiring wellness in and out of the kitchen is my favorite jam.

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