Imagine biting into a perfectly roasted mushroom cap bursting with a vibrant, creamy kale pesto that dances on your taste buds. These Kale Pesto Stuffed Mushrooms are not just another appetizer – they're a gourmet experience that transforms simple ingredients into a culinary masterpiece. Whether you're hosting a dinner party or looking to elevate your weeknight cooking, this recipe promises to impress even the most discerning food lovers with its rich, herbaceous flavors and elegant presentation.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 large mushrooms
- 1 cup kale, chopped
- 1/4 cup walnuts
- 1/4 cup parmesan cheese, grated
- 2 cloves garlic
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your stuffed mushrooms cook evenly and become beautifully golden brown.
- Begin by cleaning the mushrooms. Gently wipe the caps with a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms and set the caps aside. Finely chop the stems and set them aside for later use.
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and sauté for about 3-4 minutes until they begin to soften.
- Add the chopped kale to the skillet and continue to sauté for another 3-4 minutes until the kale is wilted and tender. Stir occasionally to ensure even cooking.
- While the kale and mushroom stems are cooking, prepare the pesto mixture. In a food processor, combine the sautéed mushroom stems and kale, walnuts, garlic cloves, and grated parmesan cheese. Pulse until the mixture is well combined but still slightly chunky.
- Drizzle in the remaining tablespoon of olive oil while the food processor is running to create a creamy pesto consistency. If the mixture is too thick, you can add a teaspoon of water to help it blend smoothly.
- Season the pesto with salt and pepper to taste. Taste and adjust the seasoning as needed.
- Take the mushroom caps and place them on a baking sheet lined with parchment paper. Generously fill each mushroom cap with the kale pesto mixture, pressing it down slightly to ensure it stays in place.
- Once all the mushroom caps are filled, place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.
- After baking, remove the stuffed mushrooms from the oven and let them cool for a few minutes. Serve warm as an appetizer or side dish, garnished with additional grated parmesan if desired.
Tips
- Choose the Right Mushrooms: Select large, firm mushrooms with deep caps that can hold plenty of pesto filling. cremini or white button mushrooms work best.
- Moisture Management: Always clean mushrooms with a damp paper towel instead of washing them under water. Excess moisture can make your stuffed mushrooms soggy.
- Pesto Perfection: For a smoother pesto, toast the walnuts lightly before blending to enhance their nutty flavor and create a more complex taste profile.
- Make-Ahead Magic: You can prepare the pesto and clean the mushrooms up to a day in advance, making party prep a breeze.
- Customization Options: For a vegan version, replace parmesan with nutritional yeast. Want more protein? Add some pine nuts or crispy pancetta to the pesto mixture.
- Serving Suggestion: Serve immediately after baking for the best texture – the mushrooms will be hot, crispy, and packed with flavor.
Nutrition Facts
Calories: 135kcal
Carbohydrates: 5g
Protein: 6g
Fat: 11g
Saturated Fat: g
Cholesterol: 6mg
