KALE AND RED PEPPER STUFFED MUSHROOMS

Kale and Red Pepper Stuffed Mushrooms image

Enjoy a meatless Monday with Kale and Red Pepper Stuffed Mushrooms. These red pepper stuffed portobello mushrooms are also a great side dish.

Provided by My Food and Family

Categories Home

Time 35m

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 portobello mushrooms, gills removed
1/4 cup KRAFT Italian Roasted Red Pepper Dressing, divided
1/4 cup chopped well-drained roasted red peppers
2 cloves garlic, minced
2 pkg. (5 oz. each) baby kale
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 375°F.
Remove stems from mushrooms; chop stems. Brush 1 Tbsp. dressing onto rounded sides of mushroom caps; place, rounded sides down, on foil-covered rimmed baking sheet.
Heat remaining dressing in large saucepan on medium-high heat. Add chopped stems, peppers and garlic; cook and stir 2 min. Add kale; stir. Cover; simmer on medium-low heat 5 min. or until kale is wilted, stirring after 2 min. Spoon over mushroom caps; top with cheese.
Bake 18 to 20 min. or until mushrooms are tender.

Nutrition Facts : Calories 120, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g