Avocado and Kale Pesto stuffed Portobello Mushrooms

Portobello mushrooms are among those ingredientes that catch our eyes immediately!

For this recipe, we have even more amazing ingredients.

Don’t you love long-name recipes that slowly open up your eyes when you hear all of the ingredients they have? I am obsessed! Just look at this crowd of yummy friends:

When you make these Kale Pesto and Avocado stuffed Portobello Mushrooms you’ll be too. You’ll also probably eat them faster than what it takes you to spell out their name…but that is something good, right? You be the judge, here’s your recipe video:

Oh, and fun fact about Portobellos? They are just regular mushrooms who are big! People sometimes get their name mixed up and call ’em “portabellas” but their real name is with an “o”.

So many pungent flavors, so much richness and deliciousness! These portobellos can serve as yummy appetizers but, don’t be fooled by the size of the mushrooms: they can really fill you up, so you can even have them as a light dinner! Just make sure you eat something neutralizing after it (like some delicious dessert), unless of course you want to be tasting your pesto all day long (which you might want to do but the person right next to you might not hehe!).

I found this great recipe on Bev Cooks’ website and adapted it a little bit to include more avocado, more parmesan and more olive oil (I just can’t get enough!) and I didn’t add queso fresco.  You can also substitute kale for spinach, but I recommend the former.

Hope you end up licking your plate! Yumm yumm!

Avocado and Kale Pesto stuffed Portobello Mushrooms

You'll probably eat these Kale Pesto and Avocado stuffed Portobello Mushrooms faster than what it takes you to spell out their name… but that is something good, right?

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Main Course

Cuisine American, Mediterranean

Servings 2 people

Equipment

• Food processor

Ingredients

  

• 3 portobello mushrooms (or 6 small-medium ones)
• 2 cups kale leaves (around 3-4 stems)
• 2 tbsp pine nuts, lightly toasted
• ⅓ cup freshly grated parmesan cheese (but more if you are a cheese-lover!)
• 3 cloves garlic
• 4 tbsp extra-virgin olive oil
• 1 pinch coarse salt
• 1 avocado

Instructions

 

To prepare the Portobello Mushrooms

• Preheat the oven at 400 °F
• Carve out the stem of the Portobello mushrooms
• Using a brush, lightly rub the mushrooms with olive oil
• Place the mushrooms upside down on foil-lined baking sheet
• Put the mushrooms in the oven for 15 minutes

For the pesto

• Place the kale leaves, the pine nuts, the garlic cloves, and a pinch of salt in your food processor. While processing the ingredients, add the olive oil slowly, spoon by spoon. Wait until the mix looks consistent and very well blended
• Shred your desired amount of parmesan and blend them with the other ingredients with your food processor
• Cut and carve the avocados, so you can easily mash them up
• Add the mashed avocados to the mix, and process all ingredients. You'll get a more heavy, creamy pesto. Take the mix out of the processor with a spat, and place it in a bowl so you fill the Portobello mushrooms easier

To stuff the Portobello mushrooms

• Take the mushrooms out of the oven, and flip them so you can fill them with your pesto
• Use a spoon to fill generously the mushrooms with the creamy pesto
• Add some extra parmesan on top, with salt and pepper

Video

Notes

• Save the Portobello mushrooms stems to cook another recipe, like an omelet, a veggie sandwich, or a creamy sauce. Don’t throw them away, they’re very tasty!
• Shred the parmesan while the Portobello mushrooms are in the oven. Freshly grated parmesan has a richer flavor, and a more pleasant mouthfeel
• Grind the pepper on top, after the Portobello mushrooms are already filled. if you haven’t tried it before, you’ll notice how fragant and mouthwatering is the mix of smells of the pesto, the parmesan, and the freshly ground black pepper.

Keyword kale and avocado pesto, portobello mushrooms