Mushrooms Stuffed with Kale, Broccoli and Cheese

Portabella mushrooms stuffed with Kale, broccoli florets and cheese


  • 5 huge portabella mushroom
  • 1 cup shredded kale and broccoli
  • 1/2 cup red onions, diced
  • 4 cloves garlic, diced
  • 1/2 tsp. cayenne pepper
  • 1/4 cup pine nuts
  • 1/3 cup shredded cheese (either mozzarella, cheddar. You may try fresh goat cheese as well if you'd like to make this healthy.)
  • 2 Tbsp canola oil to saute
  • 1 Tbp. olive oil
  • Salt (optional)


Sauté garlic and onion in a Tbsp. of oil until the garlic turns light brown. Add the kale and broccoli mix. Add the cayenne pepper and pine nuts to the mix. Continue to sauté until the vegetables are cooked.

Take whole mushrooms. Remove stems and dice them fine. Coat the mushrooms with olive oil and bake in a 375 degree oven. After the outside shrivels just a bit, remove from oven. Mix together the cooked vegetables and the diced stems and fill the holes in the mushrooms. Pack in tightly

Spread the cheese over the stuffed mushroom. Bake until the cheese melts and turns golden brown. Serve warm.

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