Happy Friday everyone! This recipe was such an easy weeknight meal and I ended up making it by chance. I went to the grocery store earlier in the day without a clue as to what we were going to eat for dinner. All I knew was that we wanted something on the lighter side. I picked up a couple packages of Baby Bella mushrooms (my favorite!) because I had seen recipes for Italian marinated mushrooms and figured I could just wing it and decide later what could go with it. Once I was home and putting the groceries away, I realized that we had a tub of ricotta cheese that needed to be used and thus I decided to make stuffed mushrooms.
We are big fans of portobello steaks in this household and these mini versions did not disappoint. The ricotta ended up tasting a little bit like potatoes and the red pepper flakes added just a touch of heat. Admittedly, I made the kale WAY too salty, so next time I will ease up on my salt pinches. Make it during the week for an easy meal or make it a date night over the weekend (just add wine)!
- 24 ounces whole baby bella mushrooms
- 2 cloves garlic separated
- Salt and Pepper to taste
- 1 teaspoon salt
- Red pepper flakes
- 1 bunch kale
- 1/4 cup vegetable broth
- 2 teaspoons extra virgin olive oil separated
- 1/4 cup shredded parmesan cheese
- 1 cup part-skim ricotta cheese
- Italian Bread Crumbs
Preheat oven to 400 degrees. Remove stems from Baby Bella mushrooms and wash thoroughly. Place on a flat surface (i.e. wax paper on the counter or the cutting board).
In a small bowl, combine ricotta, parmesan, garlic, red pepper flakes, and salt. Stir to combine. Add salt as needed.
In a cast iron skillet or dutch oven, heat oil and vegetable broth on medium-low heat.
Scoop ricotta mixture into the center of each mushroom. Once all have been filled, place in the cast iron skillet or dutch oven. Cook for 5-8 minutes or until the mushrooms begin to "sweat."
Sprinkle bread crumbs on top of each mushroom. Remove from heat and place skillet into the oven. Cook for 15-17 minutes. Cook until bread crumbs are golden and the mushroom is fork tender. Meanwhile, begin cooking your kale.
In a separate medium pan, heat 1 tsp olive oil over medium high heat. De-stem and chop kale into bite size pieces. Place in pan and lower to medium heat. Stir occasionally and cook until kale is wilted and bright green. If you like crispier kale, continue to cook until lightly browned on the edges. Add salt to taste. Remove from heat and let sit until mushrooms are done cooking.
Remove mushrooms from the oven once fully cooked. Place kale in the bottom of a bowl and top with the stuffed mushrooms.