Pesto Stuffed Mushrooms
We’ve already discussed my love of stuffed mushrooms. I mean, does it get much better than bacon, jalapeno, and brie? Probably not.
There is, however, a way to make it slightly more nutritious and just as delicious. Is it better? No. Is it different? Yep, and it’s not a bad thing. I made these back when I made the awesome cheese and herb straws. I was having a ladies clothing swap party. It was pretty much a bust since only two people were able to make it, but that meant more food for us [and I scored a couple new-to-me tops].
The stuffing for these is totally a chunky pesto-esque concoction. It still has cheese in it, don’t worry. There was way too much stuffing left over, so it made a great dip/spread for some rye crackers. Or just eat it with a spoon. That’s totally acceptable. I wouldn’t think twice.
Use your food processor if you have one. You’ll thank me later.
Inspiration: Clean Green Simple
- 24 crimini mushrooms
- Balsamic vinegar for brushing
- 1/2 red bell pepper
- 1 1/2 cups kale
- 1/2 cup walnuts
- 2 cloves garlic
- 1/2 small onion
- 1 ounce parmesan, chopped
- 1/2 teaspoon olive oil
- 1/2 teaspoon salt
- Preheat oven to 400°.
- Remove the stems from the mushrooms. Place the caps on a baking sheet.
- Liberally brush the mushrooms with balsamic vinegar.
- Combine all of the remaining ingredients in your food processor.
- Blend until finely chopped.
- Scoop heaping spoonfuls into each mushroom cap.
- Bake for 10-15 minutes until mushrooms care cooked through and there are juices leaking.
- Top with remaining diced red pepper if you wish.