You know how sometimes you meet someone and if feels as if you’ve known that person for years? During my first weekend of blogging, I struck up a conversation about vegetarian cooking with Valerie from Eclecticisms and we’ve been emailing back and forth since then. We decided to do a veggie cooking challenge–this month’s theme was casseroles. Mmm, casseroles. Growing up in the Midwest, casseroles are an inescapable part of life. And just so you know, no casserole is complete without a can of soup and copious amounts of cheese.
So anyway! I chose a casserole recipe for Val to remake and she chose a recipe for me to makeover–Chicken Florentine Casserole. As you can see from the original recipe, it’s pretty fattening. Oh, and then there’s the chicken and the canned soup and cheese that’s de rigueur for most casseroles. Making this recipe vegetarian and lighter really was a challenge.
Because I’m not much of a spinach fan, I decided to use kale instead. We can all agree that kale is way better than spinach, right? It’s not slimy! And it’s delicious! Clearly chicken wasn’t going to work in this recipe either, so I used portabella mushrooms instead. Then, in place of the cream of mushroom soup, I added milk and flour–that way, the end result is lighter and it has far less sodium.
In the end, I guess these Kale-Stuffed Portabella Mushrooms really don’t resemble the original Chicken Florentine Casserole in any way, shape, or form. But that’s okay, because they’re tasty, healthy, and filling too.
Go to Kale-Stuffed Portabella Mushrooms recipe
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