Stuffed Mushroom Recipe With KaleÂ… Healthy Party Food, Anyone?

Healthy party food is an oxymoron, right? Let me show you how one simple stuffed mushroom recipe with kale can get you showered with thanks while you feed your guests something healthy. :)

Yes, today I would like to share a simple way to collect compliments. This stuffed mushroom recipe was the hit of the season in my circles. We happened to party a lotÂ…. When I cooked this mushroom recipe for the first time, I really did not expect to be buried under the avalanche of compliments, because the recipe was just so basic. I kept preparing them for other parties, and the stream of compliments did not dry out. People loved them; moreover, they equally loved vegan and cheesy version. So why not make a healthy vegan appetizer for a change?

Stuffed mushroom recipes are extremely popular in Russian festive cuisine. However the one I will be sharing with you today has nothing to do with those typical Russian ways of stuffing mushrooms caps, where stuffing include eggs, mayo and cheese. This recipe requires no majo, no cheese, no eggs, and not much oil, if any.

The idea is adopted from one of my favourite books by Donna Klein, "Mediterranean Vegan Kitchen." It was tested at least 6 times, so go right ahead and cook without doubt. Bon Appetite!

Stuffed Mushroom Recipe With Kale

This is a low fat reasonably high protein recipe.

Ingredients

• 14 mushroom caps (choose the biggest white or cremini mushrooms)
• 1 tsp oil
• 1 small onion or ½ big onion
• 1 small clove of garlic
• ½ cup bread crumbs ( I presume you need vegan bread crumbs for the hard core vegan party as bread does include eggs. I bought normal non-flavoured bread crumbs.)
• 2 leaves of kale, finely chopped
• 2-3 tbsp of sherry ( if no sherry, take vegetable stock)
• Salt, pepper
• Sage, dill, parsley ( optional)

Directions:

1. Quickly wash mushrooms cups up under the running water. Turn them upside down and carefully screw out the stem.
2. Turn on the oven and let it heat to 400 degrees.
3. Wash and clean stems, and finely chop them.
4. Start heating a frying pan with oil sprayed on it.
5. Chop onions and garlic as fine as you can and put them on the hot pan for about 2 minutes, mixing occasionally.
6. Add chopped mushroom stems, stir.
7. Chop kale ( or spinach) finely, squeeze it in between your fingers with small amount of salt and pepper until its color changes to bright green. Add to chopped mushrooms and turn off the heat. If you are using other herbs, add them now.
8. Mix in bread crumbs and add sherry. The mixture still has to be reasonably dry. Remember, juice will come out of the mushroom cups and if you put too much liquid into the stuffing, it will be all mushy.

9. Cover baking sheet with aluminum foil, spray it with oil ( using oil mister). Carefully stuff mushroom caps with the stuffing, trying not to break them, and putting as much as they can hold. Squeeze stuffing with your fingers so that it stick better.

10. Bake for 10-15 minutes on 400 degrees, then reduce the heat to 300 and bake for another 15-20 minutes. Serve hot or cold. If you add cheese on top, you better serve them hot. If you donÂ’t use cheese, you can prepare them way in advance. Count on 2-3 mushroom cap per guest.

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Holidays are the prime time to forget your healthy diet. And forget we do! Whatever party you go to, hosts welcome you with table full of appetizers of all descriptions. How can one stick to healthy holiday eating when so many temptations are around? Fast food, finger food, fried and baked, wrapped up in dough – all those waistline expanding and life shortening choices are very hard to refuse.

Make these stuffed mushrooms and bring them with you. Anyone on vegan or high protein diet will appreciate it, moreover, anyone, who doesnÂ’t care about dieting, will love them just as much.

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Find out more about amazing health benefits of kale here.

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