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.
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.
Prep time: 20 minutes | Inactive time: 15 minutes | Bake time: 25 minutes | Total time: 1 hour
- 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
- Preheat the oven to 400 degrees F, and set the mushrooms aside.
- To the bowl of a food processor, add the cauliflower florets, baby spinach, baby kale, egg, olive oil, garlic, salt and pepper.
- Process until the cauliflower is the texture of couscous. The mixture should be moist and hold together when scooped.
- Place the cauliflower into a strainer, and strain over the sink for 15 minutes. This helps drain out the extra moisture from the mixture.
- Fill the mushroom caps with the cauliflower mixture, and place the caps into an 8 x 8-inch pan.
- Sprinkle with Parmesan cheese, and bake for 25 minutes, until the mushrooms are soft and the filling is hot.