Kale-Stuffed Mushrooms

Serves: 12


  • 1 1/2 cups kale, washed and chopped, with ribs and stalks removed
  • 12 large mushrooms, washed and with stems removed
  • 4 ounces cream cheese
  • 2 teaspoons olive oil
  • 1/2 small onion, chopped
  • 1 garlic clove, minced
  • 2 tablespoons parmesan bread crumbs
  • 2 tablespoons water
  • Cooking spray


  1. Preheat oven to 350 degrees.
  2. Place olive oil, minced garlic cloves and onions in a skillet over medium heat.
  3. Sauté for 10 minutes.
  4. In the meantime, place remaining oil, water and chopped kale in a separate skillet and cook until kale is slightly wilted. Set aside.
  5. Add cream cheese to garlic/onion mixture and cook over low heat (if your pan is too hot, the cream cheese will burn).
  6. Once the cream cheese has melted completely, add kale and mix well.
  7. Spray a cookie sheet with cooking spray.
  8. Scoop even amounts of mixture into each mushroom and place on cookie sheet.
  9. Sprinkle 1/2 teaspoon bread crumbs on top of each mushroom.
  10. Place in oven and cook for 30 to 35 minutes, or until the mushrooms are tender.
  11. Enjoy!

Serving size: 1 stuffed mushroom
Calories: 51
Fat: 3.6 grams
Carbohydrates: 2.4 grams
Protein: 2.1 grams


Place in an airtight container and store in refrigerator. Warm-up in the microwave for 15 to 20 seconds. Nutritional data is approximate.


Do you ever just absolutely crave something? Of course you do! Normally when a craving hits it's for something sweet, but with all of the baking I've been doing the last few weeks, my cravings have shifted to the savory. The problem is, I was craving savory mushrooms. Hmmm... with that in mind I hit the fridge and pantry to see what I could combine to conquer my craving. What I came up with were these yummy, kale-stuffed mushrooms. Normally I would use low-fat cream cheese but all I had on had was the full-fat version. And I'm so glad that I did! The full-fat cream cheese gives the stuffed mushrooms a creaminess that low-fat cream cheese just can't match.