Enjoy a meatless Monday with Kale and Red Pepper Stuffed Mushrooms. These red pepper stuffed portobello mushrooms are also a great side dish.
What You Need
Original recipe yields 4 servings
4 portobello mushroom s, gills removed
1/4 cup KRAFT Italian Roasted Red Pepper Dressing, divided
1/4 cup chopped well-drained roasted red pepper s
2 cloves garlic, minced
2 pkg. (5 oz. each) baby kale
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 375°F.
Remove stems from mushrooms; chop stems. Brush 1 Tbsp. dressing onto rounded sides of mushroom caps; place, rounded sides down, on foil-covered rimmed baking sheet.
Heat remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 min. Add kale; stir. Cover; simmer on medium-low heat 5 min. or until kale is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.
Bake 18 to 20 min. or until mushrooms are tender.
For a more golden appearance, bake mushrooms as directed. Remove from oven. Heat broiler. Broil mushrooms, 4 inches from heat, 2 to 3 min. or until cheese is golden brown.
Serve this tasty side dish with grilled chicken, steak or fish.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.