Stuffed Mushrooms with Hazelnuts, Kale and Gruyere

TURNIP THE OVEN
10Ingredients
35Minutes
100Calories

Ingredients

US|METRIC
  • 1 1/2 pounds baby portobello mushrooms (look for bug, stuffing-sized ones)
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh thyme (minced, optional)
  • 1 1/2 cups kale (finely chopped)
  • 2 teaspoons grated lemon zest (freshly)
  • 1/2 cup toasted hazelnuts (finely chopped)
  • 3/4 cup grated Gruyere cheese
  • freshly ground black pepper
  • kosher salt
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    NutritionView More

    100Calories
    Sodium6% DV140mg
    Fat11% DV7g
    Protein10% DV5g
    Carbs1% DV4g
    Fiber4% DV1g
    Calories100Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol10mg3%
    Sodium140mg6%
    Potassium350mg10%
    Protein5g10%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber1g4%
    Sugars3g6%
    Vitamin A25%
    Vitamin C15%
    Calcium10%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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