Fluffy Kale Mushroom Bites (Printer-Friendly Version)

Savory bites with kale, mushrooms, and creamy cheese, baked tender with a melty center and balanced spices.

# Ingredients Needed:

→ Vegetables

01 - ½ cup yellow onion, finely chopped
02 - ½ cup baby bella mushrooms, diced
03 - 1½ cups kale leaves, chopped
04 - 1 clove garlic, minced
05 - 2 tablespoons sun-dried tomatoes, diced (optional)

→ Dairy & Eggs

06 - 4 large eggs
07 - ½ cup cottage cheese, full fat
08 - 1¼ cups shredded Gruyère cheese, divided (optional)

→ Seasonings

09 - 1 teaspoon paprika
10 - ½ teaspoon salt, or to taste
11 - ¼ teaspoon freshly ground black pepper, or to taste
12 - 1 teaspoon hot sauce (adjust to preference)
13 - 1 tablespoon cornstarch

→ Oils & Fats

14 - 1 tablespoon extra virgin olive oil

# Step-by-Step Directions:

01 - Preheat the oven to 300°F. Thoroughly grease a standard 6-cup muffin tin with nonstick spray to ensure easy release of the bites after baking.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and mushrooms, stirring frequently for 2–3 minutes until onions soften and mushrooms start to brown. Incorporate minced garlic, kale, and sun-dried tomatoes if using; cook an additional 3–4 minutes until kale wilts and mixture is tender and glossy. Season lightly with salt and pepper. Remove from heat and allow to cool completely.
03 - In a food processor, blend cottage cheese until completely smooth. Add eggs, hot sauce, cornstarch, paprika, salt, pepper, and 1 cup of shredded Gruyère (if using). Pulse until creamy and uniformly mixed.
04 - Fold the cooled sautéed vegetable mixture gently into the egg blend. Avoid overmixing to prevent tough texture.
05 - Bring water to a boil in a kettle. Pour boiling water into a casserole dish placed on the oven’s bottom rack, filling halfway. The steam generated will maintain moisture during baking.
06 - Divide the egg and vegetable mixture evenly among prepared muffin cups, filling each to the top. Sprinkle remaining Gruyère cheese on the surface of each portion and press lightly to embed. Place muffin tin on the center oven rack above the steam bath dish. Bake for approximately 25 minutes or until bites are set and firm with no visible jiggle.

# Helpful Hints:

01 - Ensure vegetables are fully cooled before combining with eggs to prevent premature cooking.
02 - Blending cottage cheese thoroughly is essential for the fluffiest texture.
03 - Steaming during baking maintains a tender, moist consistency and prevents rubberiness.
04 - Bites can be stored in the refrigerator for up to 5 days or frozen for longer preservation.

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