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Cauliflower kale-stuffed mushrooms are a healthy Thanksgiving appetizer

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Make these mushrooms stuffed with cauliflower and kale for a healthier Holiday

I know it's probably normal to make the same dishes year after year for Thanksgiving, but I always try to bring something new. I think it's fun to make new dishes, because it can get a little boring around the holiday table. This year I'm going totally different but totally delicious (and healthier!).

These cauliflower kale-stuffed mushrooms are a vegetarian's and gluten-free lover's dream come true. The cauliflower mixture is a little more pestolike in texture but still makes a nice, meaty filling. I added a lot of garlic because I love garlic, but feel free to throw in any flavors you prefer. These are so beautiful and a fun twist on classic stuffed mushrooms.

Make these mushrooms stuffed with cauliflower and kale for a healthier Holiday

Cauliflower kale-stuffed mushrooms recipe

These stuffed mushrooms are packed full of a delicious cauliflower, baby spinach and kale stuffing. They're healthy, flavorful and perfect for your holiday table.

Yields 16

Prep time: 20 minutes | Inactive time: 15 minutes | Bake time: 25 minutes | Total time: 1 hour

Ingredients:

  • 16 large stuffing mushrooms, washed and stems removed
  • 1 medium-size cauliflower, florets chopped off
  • 1 cup baby spinach
  • 1 cup baby kale
  • 1 large egg
  • 1 tablespoon olive oil
  • 2 garlic cloves
  • Kosher salt and pepper, to taste
  • 1/3 cup grated Parmesan

Directions:

  1. Preheat the oven to 400 degrees F, and set the mushrooms aside.
  2. To the bowl of a food processor, add the cauliflower florets, baby spinach, baby kale, egg, olive oil, garlic, salt and pepper.
  3. Process until the cauliflower is the texture of couscous. The mixture should be moist and hold together when scooped.
  4. Place the cauliflower into a strainer, and strain over the sink for 15 minutes. This helps drain out the extra moisture from the mixture.
  5. Fill the mushroom caps with the cauliflower mixture, and place the caps into an 8 x 8-inch pan.
  6. Sprinkle with Parmesan cheese, and bake for 25 minutes, until the mushrooms are soft and the filling is hot.

More mushroom recipes

Pesto Parmesan-stuffed mushrooms
Spicy portobello mushroom tacos

Spinach and sausage-stuffed mushrooms

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