I’m an app girl..all about those appetizers. I could make a meal just off appetizers. A few dips, some wings, a flatbread, stuffed mushrooms, and I’m good to go. Oh and some red wine.

Speaking of mushrooms, I was inspired by my friend Tori to create a gluten free stuffed mushroom recipe for my site. This recipe is great anytime of the year, and you can change the recipe depending on what vegetables are in season. I decided to take this one in a kale direction combined with ricotta cheese to create a nice bite.

Ricotta and Kale Stuffed Mushrooms

  • 36 medium mushrooms caps
  • 2 shallots chopped
  • 4 cloves of garlic crushed or chopped finely
  • 1/2 yellow onion chopped
  • 3 cups of kale
  • 2 tablespoons salt and pepper
  • 1.5 tablespoons of ghee to coat the pan (olive oil and coconut oil also an option)
  • 1/2 cup ricotta cheese
  • 1/3 cup gluten free bread crumbs (regular bread crumbs also an option)

Preheat oven to 375 degrees. Tip: if your mushrooms are on the smaller size, heat to 350 degrees, if they are on the larger side, heat to 400 degrees. 

Clean your mushroom caps and set aside. Some grocery stores sell mushroom caps with the centers already taken out, while others you’ll have to remove. Never run mushrooms under water. Always clean with a damp towel.

Heat 1.5 tablespoons of ghee in a saute pan on medium to high heat. Chop your onion, garlic, and shallots and drop into the heated pan. Cook for 3 minutes.

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Once the onions, shallots and garlic start to turn a little brown, toss in 3 cups of washed kale. Cook for another 5 minutes or until the kale is wilted.

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Remove from heat and spoon into a food processor (mixture will be about 2.5 cups).

Next add your ricotta cheese and gluten free bread crumbs. Pulse together until the mixture is thick. Taste along the way for additional salt and pepper. Tip: depending on the type of bread crumbs or ricotta cheese you use, you might need to add more salt.

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Use a spoon or pipping bag to fill each mushroom. Give a generous amount, the filling should tower over the mushroom as you see below. Place on a baking sheet that you’ve spray with non-stick cooking spray. Pop in the oven for 15-20 minutes based on the size of your mushrooms.

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Take out and serve. Tip: for extra cheesiness, sprinkle grated cheese over the top. 

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