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?
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.