Stuffed Mushrooms with Kale and Cream Cheese

Stuffed mushrooms with kale and ream cheese on a white plate

Roasty mushrooms stuffed with onion-y kale and cream cheese, topped with toasty breadcrumbs – a yummy appetizer for your next party!




  1. Preheat the oven to 450 degrees. Toss the mushrooms with 2 TBS of olive oil and season with salt and pepper. Arrange them gill-side down on a baking sheet and roast until their liquid is release and they’ve shrunk a little – about 20-25 minutes.
  2. Meanwhile, pulse the kale and onion in a food processor until finely chopped – do this in batches if needed. Heat 1 TBS of olive oil in a skillet over medium-high heat. Add chopped kale mixture, leeks, salt and pepper to taste, nutmeg, and crushed red pepper. Cook, stirring often until kale is tender and liquid has evaporated, about 5 minutes. 
  3. Transfer the kale mixture to a bowl with cream cheese, mozzarella, and Parmesan and stir to combine. Taste and season with more salt and pepper if needed. 
  4. Fill mushrooms with kale/cream cheese mixture. Top with breadcrumbs and spray lightly with oil. Return the pan to the oven and bake for 10-12 minutes until golden brown on top.


For my breadcrumbs, I used some stale garlicky baguette rounds I had in the freezer and pulsed them into crumbs in my food processor. Panko would work fine too.

To make these ahead, follow instructions to the point of filling the mushrooms with the cream cheese mixture, then they can be refrigerated over night before continuing with the rest of the steps.