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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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Creamy Vegan Kale-Stuffed Mushrooms.

Now that I’m starting to find my rhythm with this whole mom thing, I’m working hard to make creative and tasty dinners more often.  I often get stuck in a rut of grain-vegetable-tofu/beans, and that’s what ends up on our plates every night.  This week, I decided to get a little more adventurous.

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When I created this recipe in my head (during an afternoon walk), it was going to include Swiss chard.  So I was surprised when I opened my refrigerator to discover that the chard was gone, and kale was all that remained.  Kale it is!  I don’t toot my own horn very often, but I have to tell you that this is one of my favorite things I’ve made in a long, long time. The greens taste so creamy, and it’s truly hard to believe it is vegan.

Creamy Vegan Kale-Stuffed Mushrooms

by Emily Malone

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients (4 servings)

  • 4 Portobello mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon ume plum vinegar (or sub red wine vinegar)
  • 1 large (or 2 small) bunch of Italian kale
  • 1 medium onion
  • 2 tablespoons sun dried tomatoes, sliced
  • 2 tablespoon kalamata olives, sliced
  • 1 cup unsweetened soy milk
  • salt to taste


Start by preheating the oven to 375 degrees. Remove the stems from the mushrooms and place them face up on a baking sheet.  In a small dish, whisk together the olive oil and vinegar. I love ume plum vinegar, but it can be hard to find in many grocery stores. While I highly recommend finding a bottle if you can, if not you can sub in red wine vinegar.  Brush the oil mixture onto the gills of the mushrooms.

Roast mushrooms face up for 25 minutes. Then careful flip them face down and roast for an additional five minutes.

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While the mushrooms are roasting, you can prepare the filling. Start by tearing the kale from the stems and rinsing to remove any dirt. Set aside to drain.

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Next, cut the onion into thin julienne strips.  On the stove top, sauté the onion over medium high heat until it begins to soften and brown.

If your sun dried tomatoes and olives don’t come pre-sliced, you’ll want to slice those as well. Once the onions are soft, add sun dried tomatoes and olives to the pan. Cook for two minutes, stirring frequently.

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Add 1/2 cup of the soy milk and all of the kale to the pan – it will seem like a LOT of kale, but it should cook down. Cover with a lid for a few minutes to help steam the kale, removing to stir occasionally.

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Once the kale has cooked down, add the other 1/2 cup of soy milk and stir to coat.

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Season to taste with salt if needed, but be careful not to over-salt because of the olives!  Distribute the kale mixture evenly and spoon on top of the mushrooms.

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Serve, and enjoy!  We had ours with a simple side of mixed brown and wild rice.  Fantastic.

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This would be an easy and inexpensive meal to serve for a dinner party, since it looks great on the plate too.  I think many meat eaters would be very happy to be served these delicious ‘shrooms. 

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I am already looking forward to making them again soon!

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59 Comments so far
Leave a comment

Mari     at 8:41 pm

WOW – Kale is my newest favorite food and I can’t WAIT to try this recipe – (though without the olives b/c I can’t stand them)…yummy, yum, yum! Still so glad I discovered you b/c of your delicious goat cheese potato salad!


Katelyn @ Chef Katelyn     at 8:42 pm

You had me at “creamy” “kale” and “mushrooms”. Wheeeee, food dork!


Caitlin     at 8:58 pm

Whoa this looks so good and easy to make! I’m a new mom too and trying to find quick easy recipes. Thanks!


Amber K     at 9:00 pm

Hmmm…maybe I would actually like mushrooms if they were roasted. Not sure, all I know is usually they have a horrible taste and are super slimy. I love reading blogs though because everything always looks so good!


Samantha Reply:

I am someone who loves mushrooms, but I would say I consider portobellas to be some of the less slimy ones so maybe you will like them too? They are a great mushroom in my opinion.

The recipe doesn’t entirely say how to use the olive oil/vinegar (I assume it is coating the mushrooms for roasting?) But I wonder if you could try more of a dry roast/grill and you would like them more?

Good luck.


Emily Malone Reply:

Sorry about that! I fixed it now (thanks!). Yep, brush the mixture on the mushrooms before roasting.


Amber K Reply:

Yeah if I can get rid of the slime factor I could probably eat them! Dry roasting – good idea!


Bronwyn     at 9:26 pm

This looks delicious! It will be added to my “recipes to make”.


Mai     at 9:33 pm

A bunch of portabello mushrooms appeared in the fridge the other day. This sounds like the perfect recipe for them!


Red Deception     at 9:38 pm

I am going to make this tomorrow! Yum yum!


PoochesForPeace     at 10:02 pm

Cant wait to try this! I love mushrooms! Is there something I could use instead of olives? I’ve never really warmed up to olives lol


Hannah     at 10:53 pm

Oh, yet another recipe to make me cry about Canberra’s dearth of kale! But I could definitely try your original idea of chard. Yum! Somehow I think my hand with inevitably reach for the nooch too :)


Lindsay     at 1:51 am

What a wonderful recipe! sounds and looks amazing- a nice new twist on stuffed mushrooms


Angela @ Happy Fit Mama     at 1:59 am

What is ume plum vinegar? I’ve never heard of it.

This looks delicious! I’m a huge fan of kale and mushrooms so I’ll be making this soon.


chelsey @ clean eating chelsey     at 4:05 am

I love stuffed mushrooms and this looks fantastic! Thanks for the recipe.


Amber @ Busy, Bold, Blessed     at 4:54 am

These look delicious. I’ve been meaning to try kale (for the first time!) and this could be the debut dish! I love simple recipes and this fits the bill.


Liz A     at 4:59 am

even though I’m not a fan of mushrooms, I think this looks fantastic!

question: are there many different types of kale, and if so, do the types vary greatly? my local grocery store just sells “kale” – I buy it probably once a month, but I don’t recall seeing any varieties listed on the tags. just wondering if a certain kind is better, in your opinion.


Samantha Reply:

I am curious how she will answer this too! :) I pretty much buy whatever kale is around (often what is available around me isn’t named either – and there is usually one choice).

Right now I think I am seeing more of the Italian (more of a flat leaf?). To be honest, I really can’t much tell the difference aside from look and texture. I also am someone who loves EVERYTHING kale. I can’t wait to try this one out!!!


Emily Malone Reply:

We prefer the Italian kale over the curly or purple – it’s a little less hardy and takes a lot less time to cook!


Emily Malone Reply:

Curly kale tends to be a lot hardier and takes a bit longer to cook. Italian kale is my favorite – more of a flat-leaf and a bit softer. Much better in raw salads!


Samantha Reply:

Interestingly enough, that is all that is out in North Bend right now in the stores. And now that you mention it I think I have noticed that it cooks faster. I have been loving what it has done in my stews. Thanks for the experience with that. :)


Liz A Reply:

great, thanks!


hannah alehandra     at 5:01 am

Looks so healthy and delicious!!



Tessa @ Amazing Asset     at 5:16 am

Mmm such a wonderful and fresh recipe! Thank you for this idea… I would love to serve this to my guests tonight!


Lee     at 5:35 am

This is definitely going on my “recipes to make” board on Pinterest. It’ll join many of your other recipes.


Emily Malone Reply:

Thanks Lee!


Courtney     at 5:57 am

This looks so delicious! Do you think you could do a post of a week’s worthy of dinners? I keep contemplating vegetarianism but dinners are my downfall. It’s hard for me not to center a dinner around a piece of chicken or a turkey burger. It would be cool to see what you eat for a week or so! Thanks :)


Emily Malone Reply:

I’ll see what I can do! To be honest, I’m not a very good meal planner myself. I tend to wing it. :)


Liz A Reply:

oooo, I would love this too. I’m in a smiliar boat as Courtney – on the verge of going veg, but need a little more inspiration!


JL goes Vegan     at 6:13 am

Emily, this looks amazing! Stupid question — do you pour the oil/vinegar over the mushrooms before you roast? I’m not seeing that in the instructions (may have missed it). I love how simple this is and that it requires very few ingredients. I am ume plum vinegar because I bought it right after taking a 3-day macrobiotic cooking intensive! LOL Thanks for such a wonderful recipe (I’m a beans/greens/grains vegan and need a bit of variety, too!)


Emily Malone Reply:

Not a stupid question! I am stupid for forgetting that step – oops! (Fixed it now) You brush the mixture on the gills of the mushrooms. I LOVE ume plum vinegar, but I know people tend to have a hard time finding it. It’s so unique!


Emily (Edible Psychology)     at 6:24 am

What a great idea! I have been craving stuffed mushrooms for the past couple of weeks, and have just started trying to dream up a dairy-free version. These look perfect. :-)

Happy Friday!



Jennifer @ Peanut Butter and Peppers     at 6:32 am

What an amazing dinner! The photos look wonderful! I’m not a muchroom fan, but I think I’ll give this one a try!


Chelsey @ Chew with Your Mouth Open     at 7:57 am

Emily – this looks so good! I get into the same vegan rut. Quinoa/rice, beans and veggies… or stir fry. Not that those things aren’t great, they are, but as you know they can be so boring. As a relatively new vegan I am always looking for new ideas. This is going on my shopping list! :)


Maryea @ Happy Healthy Mama     at 8:24 am

I just made stuffed portobellos this week. Next time I’m making these! Yum!


Aly     at 8:35 am

This recipe looks delicious! Can’t wait to try it.


Emilie @ Emilie's Enjoyables     at 8:41 am

what a great way to use kale, i love this!


Haley S     at 9:12 am

Those look awesome…going straight to the top of my must make list!


Sneakers2Sandals     at 9:18 am

Looks great! I’m always looking for an excuse to use kale :)


Katie @ Serenity in the Storm     at 9:45 am

Mushrooms and kale! Two of my favorite things. I’m usually not a fan of mushrooms cooked in the oven, but this looks great! Thanks!


Katie @ Peace Love & Oats     at 11:22 am

that looks absolutely delicious! I’m allergic to soy, so do you think almond milk would work the same?


Emily Reply:

I am, too, and I’d love to know the answer! This looks amazing!


Brooke     at 11:50 am

This looks delicious! Can I just use regular milk instead of the soy milk? Definitely going to try it – thanks! Glad to hear you are getting into your groove. Just had my little boy almost three weeks ago and have a 2-year-old daughter. I’m wondering when I’m EVER going to find my groove again! :)


Gina (Yogattude)     at 11:58 am

I’ve made stuffed portabella’s twice in the past 10 days…so good! My first creation was a faux pizza and the second I used this artichoke spread from TJs. Of course I mixed it with goat cheese and chicken, but I’m sure one could come up with a yummy vegan alternative. The artichoke spread was delish! I love seeing different takes on stuffed mushrooms:)


Meagan     at 1:17 pm

I think I should try kale this way, minus the soy. What a great idea Emily!!


Pure2raw Twins     at 5:20 pm

love kale and love this idea of using kale!! looks delicious Emily!
Hope you have a wonderful weekend.



Melissa     at 5:54 pm

We just made and ate this. Delicious!!


Sarah     at 1:20 am

Ah this looks great! Mushrooms are my favorite food.


Sarah@studiofood     at 3:24 pm

They look marvellous! We can’t get kale easily in Australia, I’m wondering whether English spinach would be an acceptable substitute?


Dana @ the Big Fat Skinny     at 2:49 pm

Just wanted to pop in to say that I made these tonight, and they were delicious!! Thank you for a wonderful recipe!


Recipe Roll January 15-21, 2012 | ThoroughlyCurly     at 6:47 pm

[...] Daily Garnish’s Creamy (Once) Vegan Kale-Stuffed Mushrooms [...]

Caitlin     at 3:08 pm

I like mushrooms, but for some reason I don’t love portobello’s. I’ve tried countless stuffed mushroom recipes and have always been left struggling to get each bite down and then suffering through left overs. I made these last night and both my Fiance and I absolutely loved them!! This recipe’s definitely making it into the rotation!


Emily Malone Reply:

I am so glad you guys liked these! We love them too. Make them all the time!


vegan chick     at 12:50 am

Hi! I’m drooling just to look at it. Amazing that you created this in a walk, nice job!

Why not go all the way vegan? Baby male chicks have their beaks cuted and calfs become veal for milk… thank you.


Martha     at 4:37 pm

Made this for dinner tonight and it came out amazing. Much better than I anticipated. I don’t drink soy milk so I used coconut milk instead and seasoned w adobo. Made kale lovers out of us


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