Go Back
–+ servings
vegan stuffed mushrooms with mushrooms and kale on white plate with fresh thyme

Vegan Stuffed Mushrooms with Artichokes and Kale

Melissa Altman-Traub MS, RDN, LDN
This delightful Italian style appetizer is a sure guest-pleaser. Enjoy the fresh flavors of garlic, wine, artichokes, and herbs.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Snack
Cuisine American, Italian, Mediterranean
Servings 4
Calories 63 kcal

Equipment

  • Oven
  • Baking pan
  • Large non-stick skillet
  • Cutting board
  • paring knife
  • Chef's knife
  • Small bowl
  • Wooden or bamboo spatula

Ingredients
  

  • 2 teaspoons light olive oil divided
  • 8 White button or Baby Bella mushrooms
  • 1½ teaspoon fresh garlic, minced
  • 2 tablespoons panko breadcrumbs
  • ¼ cup chopped red onions
  • ½ cup chopped fresh kale
  • ¼ cup chopped jarred, marinated artichokes
  • 2 tablespoons white wine
  • ½ teaspoon herbes de Provence
  • ½ teaspoon reduced-sodium soy sauce
  • ¼ teaspoon black pepper

Instructions
 

  • Spray a baking pan or sheet pan with non-stick spray or wipe with a little oil. Preheat the oven to 400°F.
  • Heat 1 teaspoon of olive oil in the pan over medium heat. Add a teaspoon of chopped fresh garlic and stir for a minute or two. Add the breadcrumbs and stir. Remove from the heat. Transfer the breadcrumbs to a small bowl.
  • Wash and wipe off the mushrooms. Remove the steps. Arrange the mushrooms caps upside down in a baking pan. Chop the stems into 1/2 inch sized pieces.
  • Heat the skillet over medium heat for a minute and add the other teaspoon of olive oil. Heat this for a minute, and then add the chopped onions, kale, 1/2 teaspoon of garlic, and artichokes. Add the soy sauce, pepper, herbes de Provence, and stir well. Saute for 5 - 10 minutes until the onions are softer and the kale is bright green.
  • Add the wine to the pan and stir, cooking for a few more minutes. Remove from the heat.
  • Scoop the vegetable mixture evenly into the mushrooms caps with a teaspoon. Top evenly with the breadcrumbs
  • Bake for about 20 minutes or until the breadcrumbs are lightly browned.

Notes

The nutrition estimate is from Spoonacular, which is based mainly on the USDA database.

Nutrition

Calories: 63kcalCarbohydrates: 8gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 110mgPotassium: 193mgFiber: 1gSugar: 2gVitamin A: 865IUVitamin C: 10mgCalcium: 40mgIron: 2mg
Keyword Kale, Stuffed mushrooms, Vegan, vegetarian
Tried this recipe?Let us know how it was!