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Ricotta, mozzarella, and diced tomato stuffed mushrooms, baked over kale, onions and crusty bread. Tossed in a simple lemon oil.
I love thinking of new ways to have kale. I often toss is it in lemon and oil then crisp it in the air fryer as a quick side dish. Today I decided to expand on it and make it heavier side dish. For this dish I took juicy mushrooms filled with a blend of gooey cheeses. Baked over a quick kale salad and tossed it in the oven. the quick cook tenderizes the mushrooms, melts the cheese and slightly softens the kale. have it a side dish or as a main! Check out my tips and tricks below for the best kale and stuffed mushroom bake. Try this recipe out and let me know what you think!
TIPS & TRICKS FOR THE BEST KALE AND STUFFED MUSHROOM BAKE
balled mozz: preshredded mozzarella comes dusted in an anticoagulant. that keeps it from sticking together in the bag. while preshredded mozzarella will still melt and get creamy. if wont have that gooey creamy melt that you get from fresh. i use balled mozzarella here to get the melted cheese creamier and more dramatic. preshred is fine, use what you have on hand.
season the mushrooms: its super easy to forget to season the inside of a mushroom. i cant even count how many time I’m almost don’e filling them up before i realized i didn’t season the actual inside. that’s usually because you want to salt a mushroom at the last possible moment prior to cooking. so that the salt doesn’t surface all the moisture. to keep the salt sticking to the mushrooms and not collecting all at the bottom drizzle the mushroom lightly with olive oil.
lemon oil: lemon oil is simple. its just fresh lemon juice and zest. with a couple drops of olive oil with salt and pepper to taste. save a little extra to drizzle over the top before serving.
chopped kale: i prefer to buy prechopped kale. it always looks great, i don’t have to worry about too many stems and its convienant. if your chopping up your own kale from a fresh bunch remove the stems for this one. this dish is quick and due to the lack of time and moisture in the dish the stems may be hard to chew through. reserve them for broths, stews or toss them in the freezer to use in smoothies.
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