Stuffed Mushrooms with Kale and Onions {Vegan, Gluten-Free}
Ingredients
- 250 gr Cremini Mushrooms clean, bottomless
- 2 tsp Paprika
- 1/4 tsp Curry powder
- 1/4 tsp Salt
- Juice from 1/2 lemon
For the Kale
- 250 gr Kale chopped
- 100 gr White onion finely chopped
- 2 Tbsp Paprika
- 2 Tbsp Extra Virgin Olive Oil
- Salt & Pepper to taste
To finish the Mushrooms
- 2 Tbsp Extra Virgin Olive oil
- 1 tsp Paprika
Instructions
First, season the mushrooms:
- Season the mushrooms with salt, paprika, curry and lemon juice and set aside until ready to use.
Then, prepare the kale:
- Sautee onions with the olive oil on medium high, add a pinch of salt and cook until they lightly caramelized.
- Add the chopped kale and seasonings, lower the heat and cook with the lid on for about 8 minutes, or until the kale is soft.
- Take the lid off and continue to cook on medium high for 2-3 more minutes so that excess moisture can evaporate.
- Remove the kale from the pan and set aside to cool down. DO NOT WASH THE PAN. You'll use it later to cook the mushrooms.
Finish the stuffed mushrooms:
- Stuff the mushrooms with the help of a tea spoon.
- Remember the pan full of flavor where you cooked your kale?? Add Extra virgin olive oil and paprika. Heat up for a few seconds until fragrant.
- Add the stuffed mushrooms, cooking first the cap, then flip and cook on the other side on medium high, until they get a nice color on both sides.
- Serve hot, warm or cold as an appetizer or side dish.