F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Kale-Stuffed Mushrooms with Hazelnut Gremolata
© Michael Turek

Kale-Stuffed Mushrooms with Hazelnut Gremolata

  • TOTAL TIME: 1 HR 15 MIN
  • SERVINGS: 16 stuffed mushrooms
  • VEGETARIAN

These two-bite snacks are a California take on old-school stuffed mushrooms. Instead of using frozen spinach, Lauren Kiino adds kale; the hazelnut-lemon-garlic topping lends contrast and crunch.

Gremolata

  1. 1/4 cup hazelnuts
  2. 2 tablespoons chopped lemon zest
  3. 1/2 teaspoon finely grated garlic
  4. 2 tablespoons chopped flat-leaf parsley
  5. Salt

Mushrooms

  1. 16 large cremini mushrooms, stems removed and finely chopped
  2. 3 tablespoons unsalted butter, 1 tablespoon melted
  3. 1/4 cup minced shallots
  4. 1 teaspoon minced garlic
  5. 1 tablespoon chopped thyme
  6. 2 cups finely chopped Tuscan kale leaves (about 2 ounces)
  7. 1/4 cup heavy cream
  8. 1 teaspoon sherry vinegar
  9. Pinch of freshly grated nutmeg
  10. 1/2 cup freshly grated Parmigiano-Reggiano cheese
  11. Salt
  12. Freshly ground black pepper
  1. MAKE THE GREMOLATA Preheat the oven to 400°. Spread the hazelnuts in a pie plate and toast for 8 minutes, or until the skins split. Leave the oven on. Transfer the nuts to a clean kitchen towel and let cool slightly, then rub them together to remove the skins. Let cool completely, then coarsely chop the nuts. In a small bowl, combine the nuts with the lemon zest, garlic and parsley. Season with salt.
  2. PREPARE THE MUSHROOMS Line a baking sheet with parchment paper. Arrange the mushroom caps stemmed side up on the baking sheet and brush them all over with the melted butter. Bake the mushrooms for 12 minutes, or until tender.
  3. Meanwhile, in a medium skillet, melt the remaining 2 tablespoons of butter. Add the shallots, garlic and thyme and cook over moderate heat, stirring occasionally, until the shallots are softened, about 5 minutes. Add the chopped mushroom stems and cook, stirring occasionally, until tender, about 8 minutes. Add the kale and cook, stirring, until tender, about 8 minutes. Add the cream and bring to a boil, then simmer until slightly thickened, about 2 minutes. Remove from the heat and stir in the vinegar and nutmeg. Let the filling cool slightly, then stir in the grated cheese. Season with salt and pepper.
  4. Mound the kale filling in the mushroom caps. Bake in the oven for about 10 minutes, or until browned and bubbling. Transfer the mushrooms to a platter, sprinkle with the gremolata and serve.
Make Ahead The stuffed mushrooms can be refrigerated overnight. Bring to room temperature before baking.

Suggested Pairing

Balanced, cranberry-scented Pinot Noir.

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.