Stuffed Mushrooms with Prosciutto & Kale

Something Extra Fall 2016
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Stuffed Mushrooms with Prosciutto & Kale

Stuffed Mushrooms with Prosciutto & Kale
16 large baby bella mushrooms
2 tsp. olive oil
2 small shallots, minced
2 cloves garlic, minced
1/4 cup minced prosciutto
1/2 cup finely chopped kale leaves
1/4 cup shredded Asiago cheese
1/8 tsp. red chili flakes
Salt and pepper to taste

Prep: 15 minutes, Cook: about 20 minutes, Serves: 4

1. Preheat oven to 350°F.

2. Remove and chop stems from mushrooms and set aside.

3. Heat olive oil in a large sauté pan; add shallots and garlic, then cook for 3 minutes. Add prosciutto and cook for 3 minutes. Add mushroom stems and kale; cook for 3 minutes. Remove from heat and place into a medium mixing bowl to cool. Add cheese, chili flakes and salt and pepper.

4. Toss all ingredients together except caps in a large bowl. Place caps on a baking sheet. Spoon mixture into each cap and bake for 12 minutes.

Nutritional Information:
108 calories, 7 g protein, 6 g total fat (2 g sat.), 9 g carbohydrate, 1 g fiber, 3 g sugar, 11 mg cholesterol, 299 mg sodium, 4 points


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