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Savory Mushroom Kale Rolls A Simple Twist

These Savory Mushroom Kale Rolls are a delicious and healthy twist on traditional stuffed rolls. Packed with earthy mushrooms, nutrient-rich kale, and aromatic herbs, they're perfect as an appetizer, side dish, or light main course. Simple to make and full of flavor!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large collard green leaves stems removed, blanched
  • 1 cup cremini mushrooms finely chopped
  • 2 cups kale stems removed, finely chopped
  • 0.5 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 0.25 cup breadcrumbs plain
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground
  • 0.25 cup grated Parmesan cheese optional

Method
 

Steps
  1. Bring a large pot of water to a boil. Blanch collard green leaves for 1 minute, then transfer to an ice bath. Pat dry and set aside.
  2. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until softened. Add garlic and cook for 1 more minute.
  3. Add mushrooms and cook for 5–6 minutes until moisture evaporates. Stir in kale and cook until wilted, about 3 minutes.
  4. Remove from heat. Stir in breadcrumbs, thyme, salt, pepper, and Parmesan (if using). Let filling cool slightly.
  5. Place a collard leaf on a flat surface. Add about 2 tablespoons of filling near the stem end. Fold sides inward and roll tightly. Repeat with remaining leaves and filling.
  6. Arrange rolls seam-side down in a lightly greased baking dish. Bake at 375°F (190°C) for 15–20 minutes until heated through and slightly crisp on top.
  7. Serve warm with a drizzle of olive oil or your favorite dipping sauce.

Notes

For a vegan version, omit the Parmesan or use a plant-based alternative. These rolls can be made ahead and refrigerated before baking—just add 5 minutes to the cooking time. Leftovers store well in the fridge for up to 3 days.