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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]

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Serves

2

Cooking Time

10

Ingredients You Need for Grilled Mushrooms With Spinach Kale Pesto [Vegan]

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

How to Prepare Grilled Mushrooms With Spinach Kale Pesto [Vegan]

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.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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About The Author

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Niki Webster

See My Recipes

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 into trying it for yourself.

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