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Homemade Kale Pesto Stuffed Mushrooms recipe image

Kale Pesto Stuffed Mushrooms

These Kale Pesto Stuffed Mushrooms are a flavor-packed delight! Perfect for appetizers or side dishes, they're both nutritious and delicious.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Mushrooms:
  • 12 pieces cremini mushrooms stems 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
  • 1 teaspoon olive oil

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl
  • Spoon
  • Knife
  • Measuring spoons

Method
 

Cooking Instructions:
  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: Clean the cremini mushrooms with a damp paper towel and remove the stems.
  3. Step 3: In a mixing bowl, combine the pesto, gluten-free oats, thyme, parsley, and walnuts. Season with salt and pepper, then mix well.
  4. Step 4: Fill each mushroom cap with the pesto mixture, pressing gently.
  5. Step 5: Place on a baking sheet and drizzle with olive oil.
  6. Step 6: Bake for 20-25 minutes until mushrooms are tender and tops are golden brown.
  7. Step 7: Serve warm as an appetizer, side dish, or main course.

Notes

  • Use fresh ingredients for the best flavor.
  • Try different types of mushrooms for variety.
  • Store leftovers in an airtight container for up to 3 days.
  • Freeze unbaked mushrooms for up to a month.
  • Consider making your own pesto for a personalized touch.