If you’re a frequent visitor of Marina Makes, you’ll know I’m a huge fan of kale and my obsession started even before the leafy green grew in popularity. You’ll also know I’m a sucker for the kale and goat cheese combo (see my recipe for kale and goat cheese scrambled eggs here). My taste buds go wild for the bitter green and creamy tang of kale and goat cheese mixed together.
And you know the drill, when I like something, it gets posted multiple times in different variations because good food shouldn’t be messed with! So this time around, I made some kale and goat cheese stuffed mushrooms. They are the cutest little buttons of flavor and you must bring them to your next gathering (when I say next gathering, I mean Thanksgiving because it’s all that’s on my mind right now).
These mushrooms are a savory side to include in your feast, or a really nice appetizer to help welcome guests into your home. Just make a lot because it’s really, really hard to eat just one – especially because they are bite size!
If you end up making these stuffed mushrooms, don’t forget to tag #marinamakeseats!
Kale & Goat Cheese Stuffed Mushrooms
Makes 16-18 stuffed mushrooms
- 16-18 medium-sized white button mushrooms, washed and dried
- Olive oil
- 2 garlic clove, minced
- 2 cups of finely chopped kale
- Red pepper flakes
- 2 tablespoon of panko bread crumbs
- 4 oz of goat cheese
- 2 tablespoons of cream cheese
- 1 tablespoon of parmesan cheese
- Milk (can be skim, two percent or whole)
Preheat your oven to 325 degrees.
Prep the mushrooms by removing the stems. A small tug should get them out. Place all of the stems on a cutting board, finely dice them and set aside. In a medium bowl, add the mushroom caps, a tablespoon of olive oil and a pinch of salt and pepper. Stir to combine and set aside.
Next, heat a medium frying pan over medium heat. Add two tablespoons of olive oil, the diced mushroom stems and chopped kale. Season with salt, pepper and a couple pinches of red pepper flakes. Cook until the kale is wilted and the diced mushroom stems are tender. Add the minced garlic and saute for 30 seconds to a minute, until fragrant. Add the panko bread crumbs and cook for another minute or two, until they are slightly browned.
Remove the pan from the heat and add in the goat cheese, cream cheese and parmesan. Stir to combine and season with additional salt and pepper if needed. Add a splash or two of milk if the mixture seems a little too dry.
Place the mushroom caps on a baking sheet and stuff with a heaping tablespoon or two of the kale and goat cheese mixture. Cook in the oven for 30-40 minutes, or until the mushrooms are browned and slightly bubbly.