KALE PESTO STUFFED MUSHROOMS
Mahy • 27 July 2020
These easy Kale Pesto Stuffed Mushrooms with a Crunchy pine nuts 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.
KALE PESTO STUFFED MUSHROOMS
Ingredients for 4 people
12 Chestnut Mushrooms
2 Garlic Cloves
1 Shallot
1 tbs Extra virgin olive oil
30gr Pine nuts
1 tab Black Kale Pesto Fresco SIPO
80 grams Gorgonzola cheese
Fresh Parsley
Salt
Black pepper
Preparation
Clean mushrooms and carefully remove stalks. Peel garlic and shallot and finely chop. Chop mushroom stems.
Heat 1 tablespoon Evo in a pan. Add shallot, garlic, pine nuts and chopped mushroom stems and fry until golden brown over medium heat.
Cut cheese into small cubes. Mix shallot-mushroom mixture with cheese and Black Kale Pesto Fresco SIPO and season with salt and pepper. Coat a large baking dish with oil.
Fill mushrooms with Black Kale-cheese mixture, put in the baking dish and bake in pre-heated oven at 200°C for 20-25 minutes. Serve hot.
Bon Appetit!
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