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KALE, TOMATO AND CHEESE STUFFED MUSHROOMS

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 4
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 4 large portobello mushrooms, stems and gills removed
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1/2 teaspoon salt, divided
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 1-1/2 cups chopped fresh baby kale
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 can (15 oz each) cannellini beans, drained, rinsed
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup Culinary Circle Shredded Parmesan Cheese
DIRECTIONS

Preheat oven to 425°F. Spray baking sheet with cooking spray.

Brush mushroom caps with oil; sprinkle with 1/4 teaspoon salt. Place stem-side up on baking sheet. Bake 5 minutes.

Meanwhile, heat large nonstick skillet over medium-high heat. Add drained tomatoes, kale, onion powder, remaining 1/4 teaspoon salt and pepper to skillet. Cook 2 to 3 minutes or until kale wilts. Add beans; cook 1 minute more or until hot.

Spread ricotta cheese evenly inside mushroom caps. Top each with 1/2 cup tomato mixture and sprinkle with 2 tablespoons Parmesan cheese. Bake 5 to 10 minutes more or until mushrooms are tender.