Can grilled mushrooms with spinach kale pesto [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make grilled mushrooms with spinach kale pesto [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is grilled mushrooms with spinach kale pesto [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does grilled mushrooms with spinach kale pesto [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Grilled Mushrooms With Spinach Kale Pesto
[Vegan]

NW By: Niki Webster

Author Bio

My name is Niki, and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy... Read More

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Vegan grilled mushrooms with spinach kale pesto [vegan] - a delicious plant-based recipe recipe ready to serve

Grilled Mushrooms With Spinach Kale Pesto 1

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Grilled Mushrooms With Spinach Kale Pesto [Vegan]

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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... Read More

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

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

To Make the Mushrooms:

Add all the marinade ingredients to a jar, replace the lid and shake to combine.
Pop the cleaned mushrooms into a tub and pour the marinade over the mushrooms. Let them sit for at least an hour.
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:

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.
Finally, top the mushrooms with the pesto and toasted pine nuts.