Chicken Florentine Casserole Redux – Kale-Stuffed Portobello Mushrooms

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

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.

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

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.