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

Ingredients

• 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

Preparation

1. Preheat oven to 400°.
2. Remove the stems from the mushrooms. Place the caps on a baking sheet.
3. Liberally brush the mushrooms with balsamic vinegar.
4. Combine all of the remaining ingredients in your food processor.
5. Blend until finely chopped.
6. Scoop heaping spoonfuls into each mushroom cap.
7. Bake for 10-15 minutes until mushrooms care cooked through and there are juices leaking.
8. Top with remaining diced red pepper if you wish.