Tomorrow is the BIG DAY! And, I am super excited to share with you this recipe for stuffed mushrooms that I tested a couple of weeks ago. If you still have space in your menu for a gorgeous side dish, take notes on this recipe!
To prepare this recipe is a super achievement for me because, I used to be pretty intimidated by these little creatures called mushrooms. Then, two or more weeks ago I found myself with “nothing” in the fridge (as I call those days when I have many stuff in the fridge but with no idea what to cook) and wanted to make something out of the ordinary rice and beans or mangú (if there is any dominican that stumble upon this page, don’t get me wrong, I love mangú but I needed something different sooo…) and I remembered a course of curried mushrooms I tried also a few weeks back… and, when I opened the fridge, surprisingly I found that I had a package of mushrooms starring at me like saying: “Hey! What are you waiting to cook us all?”. As I said, I wanted something out of the ordinary so sautéed sliced mushrooms were not an option as well and inspired by the curried mushrooms, I started to cook.
It is Easy
It is Flavorful
It is Vegan
It is Passover-Friendly (just ignore the bread I used to serve these beauties)
Now, let’s go into this easy recipe (I was making a few mushrooms but you can increase amount as you like and need)
Stuffed Mushrooms with Kale & Onions
For the mushrooms:
2 tsp paprika
1/4 tsp curry powder
Juice of half lemon
For the kale:
4 medium white onions, finely chopped.
2 Tbsp paprika
Salt and Pepper to tasteTo finish:
2 Tbsp Extra Virgin Olive Oil
2 tsp paprika