Greek kale stuffed mushrooms platter close up featured

Greek Kale Stuffed Mushrooms


  • 1½ pounds cremini mushrooms, stems removed
  • 2 bunches kale, chopped
  • Olive oil
  • Salt
  • Pepper
  • ¼ cup shallots, finely diced
  • 1 clove garlic, minced
  • ¼ cup Kalamata olives, finely chopped
  • 5 ounces goat cheese
  • 2 ounces Feta cheese, crumbled
  • 2 tablespoons pine nuts, toasted
  • Juice of a lemon


Preheat the oven to 375°F.

In a large sauté pan add 2 tablespoons of olive oil and sauté the shallots and garlic over medium heat for about 2 minutes. Add the kale and season with salt and pepper. Cover with the lid cooking until the greens start to wilt, about 5 minutes. Stir in the lemon juice, goat cheese, olives and pine nuts, cooking until the mixture is well combined. Stir in the feta. Taste for seasoning and set it aside.

In a 5 QT SmartSteam™, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms to the pan. Cover with the lid and cook the mushrooms on one side for about 3 minutes. Flip the mushroom over and cook for another 2-3 minutes covered. You are just removing some of the moisture from the mushrooms.

Remove the mushrooms to a work surface, leaving the excess moisture behind.

Fill the center of each mushroom with about 2 teaspoons of the kale filling. Place the mushrooms on a large baking sheet. Bake the mushrooms for 12-15 minutes, until the filling is hot and the mushrooms are tender.


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