Chicken Florentine Casserole Redux – Kale-Stuffed Portobello Mushrooms

By Kiersten | Last Updated: September 19, 2017

Kale Stuffed Portabella Mushrooms on a Baking Sheet

Go to Kale-Stuffed Portobello Mushrooms recipeKale-Stuffed Portobello Mushrooms
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 portobello 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 Portobello 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 Portobello Mushrooms recipe

Kale-Stuffed Portobello Mushrooms

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes

Yield:

4

ingredients:

  • 4 large portobello mushrooms
  • cooking spray or olive oil mister
  • salt and pepper to taste
  • 1 tbsp. + 1 tsp. olive oil
  • 1 large shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 bunch kale (about 8 ounces)
  • 1/3 c. white wine
  • 2/3 c. low-fat milk
  • 1 tbsp. flour
  • 1 c. Italian blend or mozzarella cheese
  • 1/4 c. panko
Print recipe

instructions:

  1. Preheat oven to 400 degrees.
  2. Spray tops of mushrooms with olive oil. Place bottom side up on a large rimmed baking sheet and season with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and garlic; sauté until softened, 2-3 minutes. Add kale and wine, increase heat to high.
  4. Once wine has cooked off (about 3 minutes), add milk and flour. Return heat to medium and cook until sauce has thickened, 3-4 minutes more. Remove from heat.
  5. Divide kale mixture into mushrooms. Top each with 1/4 cup of cheese. Bake for 10 minutes.
  6. Combine panko and 1 teaspoon of olive oil in a small bowl while mushrooms are baking. Top each mushroom with 1 tablespoon of panko mixture and return to oven for another 5-8 minutes, or until mushrooms are tender and panko is golden brown.
Kale-Stuffed Portobello Mushrooms

Prep Time:

10 minutes

Cook Time:

30 minutes

Total Time:

40 minutes

Yield:

4

ingredients:

  • 4 large portobello mushrooms
  • cooking spray or olive oil mister
  • salt and pepper to taste
  • 1 tbsp. + 1 tsp. olive oil
  • 1 large shallot, thinly sliced
  • 2 garlic cloves, minced
  • 1 bunch kale (about 8 ounces)
  • 1/3 c. white wine
  • 2/3 c. low-fat milk
  • 1 tbsp. flour
  • 1 c. Italian blend or mozzarella cheese
  • 1/4 c. panko
Print recipe

instructions:

  1. Preheat oven to 400 degrees.
  2. Spray tops of mushrooms with olive oil. Place bottom side up on a large rimmed baking sheet and season with salt and pepper.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add shallot and garlic; sauté until softened, 2-3 minutes. Add kale and wine, increase heat to high.
  4. Once wine has cooked off (about 3 minutes), add milk and flour. Return heat to medium and cook until sauce has thickened, 3-4 minutes more. Remove from heat.
  5. Divide kale mixture into mushrooms. Top each with 1/4 cup of cheese. Bake for 10 minutes.
  6. Combine panko and 1 teaspoon of olive oil in a small bowl while mushrooms are baking. Top each mushroom with 1 tablespoon of panko mixture and return to oven for another 5-8 minutes, or until mushrooms are tender and panko is golden brown.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Comments

"And just so you know, no casserole is complete without a can of soup and copious amounts of cheese."

I whole heartedly agree!

This looks absolutely delicious, and I LOVE the substitutions and tweaks you made! Whenever I make green bean casserole I ALWAYS add mushrooms, but sautee them first. It gives such an amazing flavor.

I'm embarassed to say that I've never tried quorn but need to. I think I've hooked myself on Whole Foods, and I'll bet they have it. (An excuse to shop for organic goodies? I'll take it!)

And smoked sea salt? Yum! The only downside I can imagine is I would probably be salting everything, from potatoes to cereal. 🙂

Can't wait for our next challenge!

What a great idea! I never thought to stuff mushrooms with kale! Usually recipes use some sort of cheese/breadcrumb/mushroom stuffing, but this sounds so delicious, more diverse, and healthier!

i haven’t had a chance to make this yet but your recipe looks divine! I bought portabellas this week just to make this. I’ve included you in a round up of the 25 tastiest kale recipes I could find on the interwebs. It lives here: -great-ways-to-eat-

Thanks again for the great recipe!

Looks yummy! The recipe calls for white wine, is that like, actual white wine? Or the white wine rice vinegar?

I’m adding these to my menu plan for this week! Going to give ’em a try!

I made these the other day, and I blogged about it… here is my link

-stuffed-portabella-

Please let me know if you want me to take it down. I give you all the credit, and I think that this recipe is absolutely amazing and should be shared with the world. Angie

Just curious how this might leftover! I’d be making this just for myself and wonder if it’d still taste as well the next day or two.

I made these tonight, and they were a huge hit! My husband, who has an aversion to anything healthy, loved them. Even my two year old gobbled it up.

We want to make these vegan, but are newbie vegans and haven’t learned all the tricks yet. Would any non-dairy milk substitute well in this recipe? I imagine Daiya shreds would work as well for the cheese … thoughts?

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