about me

    Emily Malone

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

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

    For partnerships, contact: dailygarnishads@mediakix.com.

    Looking forward to chatting with you!


    What’s Cooking?

    Personal Bests

    5K - 23:28

    10K - 52:35

    15K - 1:38:14

    1/2 Marathon - 1:57:39

    Marathon - 3:50:58

    A Look Back.

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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61 Comments so far
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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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