Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Grilled Mushrooms With Spinach Kale Pesto [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

A simple marinade made with garlic, balsamic, and Dijon lend a delicious flavor to these Portobello caps. They are then stuffed with a nutty and vibrant spinach kale pesto and topped with pine nuts. These are great as a light dinner with a big salad or served on some of my celeriac mash, cauliflower, or broccoli rice as a starter.

Grilled Mushrooms With Spinach Kale Pesto [Vegan]

This Recipe is :

Dairy Free Vegan



Cook Time



For the Mushrooms:

  • 4 Portobello mushrooms, cleaned
  • 4 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sea salt
  • A twist of black pepper

For the Pesto:

  • 2 big handfuls spinach
  • A big handful of kale
  • 1/2 cup hazelnuts
  • 1 garlic clove
  • 2 tablespoons olive oil
  • Juice from half a lemon
  • 1 teaspoon sea salt
  • A twist black pepper
  • 3 tablespoons nutritional yeast
  • 2 tablespoons toasted pine nuts, for topping


To Make the Mushrooms:

  1. Add all the marinade ingredients to a jar, replace the lid and shake to combine.
  2. Pop the cleaned mushrooms into a tub and pour the marinade over the mushrooms. Let them sit for at least an hour.
  3. Preheat your grill to hot and then place foil on top of the baking tray and then add your mushrooms. Grill for 10 minutes.

To Make the Pesto:

  1. Add all the ingredients to your food processor or high-speed blender and pulse until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
  2. Finally, top the mushrooms with the pesto and toasted pine nuts.





Tempting vegan recipes that are light, natural, and flavorful. My name is Niki and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy food and lifestyle. I have always loved cooking and eating food that makes me feel great, mainly light, natural, plant based and organic where possible. I hope my passion for plant- based food shines through and it may tempt you in to trying it for yourself.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Cacao Peanut Butter Oatmeal Breakfast Bars [Vegan]

Cacao Peanut Butter Oatmeal Breakfast Bars 4

Falafel Waffle [Vegan]

Honor World Day for Farmed Animals With Our Popular Plant-Based Recipes

Simple Lemon Curd [Vegan]

Lemon Curd

Homemade Pumpkin Puree [Vegan]

Pumpkin Puree

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Grilled Mushrooms With Spinach Kale Pesto [Vegan]”

Click to add comment
Marian Douglas-Ungaro
1 Years Ago

No nutrition info. Gee.


Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×