Kale-Stuffed Portobello Mushrooms

Kale-Stuffed Portabella Mushrooms on Baking Sheet

These Kale-Stuffed Portabella Mushrooms are a lighter, healthier remake of Chicken Florentine.



  • 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


  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.