Kale & Emmental Stuffed Mushrooms Kale & Emmental Stuffed Mushrooms

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline Simon

  • Prep time 10 minutes
  • Total time 30 minutes
  • Portion size 4 servings


Grilled Mushrooms:


In food processor, pulse spinach, kale, cream cheese, sour cream, onion pow­der, garlic powder, smoked paprika and green onions. Season with salt and pepper. Set aside.

Grilled Mushrooms

Preheat barbe­cue to medium­-high heat; grease grill well. Brush mushrooms with olive oil; season with salt and pepper. Place on greased grill; close lid and grill, turning once, until brown and tender, about 6 minutes.

Spoon stuffing over mushrooms and sprinkle with Emmental. Carefully transfer mushrooms to perforated grilling plate; close grill lid and cook mushrooms until cheese is melted, 3 to 5 minutes.

Nutritional facts PER SERVING: about

  • Iron 2.5 mg
  • Fibre 4 g
  • Sodium 300 mg
  • Sugars 6 g
  • Protein 16 g
  • Calories 420
  • Total fat 34 g
  • Cholesterol 90 mg
  • Saturated fat 7 g
  • Total carbohydrate 13 g
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Kale & Emmental Stuffed Mushrooms