Baked Vegetarian Stuffed Mushrooms (with kale and craisins)
These Baked Vegetarian Stuffed Mushrooms (with kale and craisins) are the best stuffed mushrooms! They will become your go-to when you want something elegant but quick for your next party. With sweet craisins, salty cheese and a crunchy, buttery exterior, your guests will LOVE them!
Mix filling ingredients in a bowl and set aside. (Make sure your kale is VERY finely chopped! You can use a food processor if you want!)
Rinse mushrooms and remove stems.
Brush mushroom caps with olive oil and place on large baking sheet.
Fill each mushroom with about a tsp. of filling and press down.
Mix panko topping ingredients in a small bowl.
Sprinkle each mushroom generously with panko mixture and press down as you go so it sticks to the filling.
Bake at 350 F for 18-20 min on top rack. If your panko topping does not have a golden brown color, switch oven setting to broil and watch CLOSELY until the top gets the right color. It should only take 2 min. tops!
*I used the frozen kale and broke it up into small pieces with my hands. No chopping is required! (Leave out the tough stems if you can) OR you can throw fresh kale in a food processor until finely chopped.-You can always use spinach instead of kale!*The panko gives a nice added crunch and color. You can use regular breadcrumbs if you don't have panko but panko will be crunchier!Party Tips*Do all steps, up to panko topping, ahead of time and place on baking sheet. Cover with foil and keep in fridge until ready to bake!These are still good room temperature so you wish, you can always bake them ahead of time and transfer them in tuppeware if your taking them to a party.Save some baking time by baking them for 15 minutes first. Then pop them BACK in the oven as guests arrive for the last 5 minutes.