Kale Pesto Stuffed Mushrooms Recipes

KALE PESTO STUFFED MUSHROOMS

Kale Pesto Stuffed Mushrooms image

These Kale Pesto Stuffed Mushrooms with crunchy walnut topping are a healthy twist on a classic restaurant-style appetizer! A gluten-free, paleo and vegan diet friendly finger food that you can enjoy without any guilt.

Provided by Mahy

Time 20m

Number Of Ingredients 10

Ingredients

12 cremini mushrooms (, stemmed removed)
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup kale artichoke walnut pesto
2 tablespoons gluten-free oats
1 teaspoon fresh thyme leaves (, chopped roughly)
1 teaspoon fresh parsley chopped roughly
2 tablespoons walnuts (, roughly chopped)
pinch of salt and pepper
1 teaspoon olive oil

Steps:

Preheat the oven to 375 degrees.
Place the mushrooms on a baking sheet cap side down with the mushroom cavity facing upwards.
In a small bowl, mix the oats, thyme, parsley, walnuts, salt, pepper and then add the olive oil and mix them all together.
Fill each mushroom with about a tablespoon of the kale artichoke walnut pesto (depending on the size of your mushrooms) and press it well to fill out any space. You may fill just to the level of the mushroom top or you may over fill and make a little crown head-it's entirely optional.
Sprinkle about 1 teaspoon of the walnut mixture on top of the filling and press it down to make it stick to the pesto.
Bake the mushrooms for 8-12 minutes (depending on the mushroom size) until mushrooms are softened and the filling is warmed up. Serve.

Nutrition Facts : Calories 62 kcal, Carbohydrate 2 g, Protein 1 g, Fat 5 g, Sodium 146 mg, ServingSize 1 serving

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