Kale Stuffed Mushroom Caps

Mushrooms might be one of my favorite foods, in case you couldn’t tell from most of my recipes. These were amazing! I hope you enjoy!



3 Portobello Mushroom Caps – Gills and stems removed
3 Super Thin Slices Provolone Cheese
2 Stalks Kale – Ribs removed and roughly chopped
2 Tsp. & 1 Tbsp. Olive Oil
2 Tsp. White Wine Vinegar
Salt and Pepper to Taste


  1. Preheat oven to 400°.
  2. Season mushroom caps on both sides with 1 Tbsp. olive oil and salt and pepper.
  3. Place mushrooms cap side down in the oven for 10 minutes.
  4. While cooking the mushrooms, add remaining olive oil and white wine vinegar to chopped up kale and massage for a minute.  Add salt and pepper to taste.
  5. When the mushrooms 10 minutes are up, add the kale and cheese to the caps.
  6. Cook for another 8-10 minutes or until the cheese is brown and bubbly.