Cheezy Kale Stuffed Portobello Mushrooms are easy to prepare, vegan-friendly, and so delicious. I made these with dinner the other day, and my five year old ate two entire stuffed Portobello mushrooms – kale and all! I am a big fan of any dish that gets my kids eating there greens, and I really enjoyed this one too. 

This recipe for stuffed Portobello mushrooms is made with kale, however you could use spinach or any other dark leafy green if you wanted to. The spinach may wilt slightly more, which in my option would still make a great dish! As it is, the kale wilts slightly in the middle, with a light crunch on the exposed pieces that aren’t covered in cheese. Combined with the meaty mushroom, the garlic and the melted cheese, this green-filled dish is full of flavor and just the right balance of texture!

4 Portobello Mushrooms

1 1/2 Cup Kale, Chopped

3 Garlic Cloves, Minced

1 Tbsp Olive Oil

3/4 Cup Dairy-Free Mozzarella-style Cheese Shreds

Preheat the oven to 350′

In a large bowl, toss together the kale, garlic, olive oil, and 1/2 Cup of the cheese shreds. 

Remove the stalks from the mushrooms, and pierce the bottom of the mushrooms with a fork.

Place the mushrooms – stem side facing up – on a lined baking pan (the mushrooms may lose liquid while they bake, so be sure to use a pan with an edge, so it doesn’t spill all over your oven).

Fill the mushrooms with the kale mixture, then sprinkle the remaining cheese shreds on top of each of the mushrooms. 

Bake for approximately 20 minutes. 

Enjoy!