Name: Kale, Tomato and Cheese Stuffed Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons Pure Wesson® Canola Oil; PAM® Original No-Stick Cooking Spray; 4 large portobello mushrooms, stems and gills removed; 1/2 cup shredded Parmesan cheese; 1 can (15 oz each) cannellini beans, drained, rinsed; 1/2 cup part-skim ricotta cheese; 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained; 1/2 teaspoon salt, divided; 1/4 teaspoon ground black pepper; 1-1/2 cups chopped fresh baby kale; 1/2 teaspoon onion powder

Page Title

Kale, Tomato and Cheese Stuffed Mushrooms