These Easy Kale Pesto Stuffed Mushrooms with a Crunchy Walnut 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.
Have you ever had greasy, tasteless, mushy stuffed mushrooms before? I know I have. Fortunately, I know I will never have this happen to me again, thanks to this genius, easy Stuffed Mushroom recipe!
Why this Easy Stuffed Mushrooms recipe works:
This Kale Pesto Stuffed Mushrooms recipe is a delicious healthy twist on restaurant-style stuffed mushrooms. Each mushroom is bursting with flavor from superfood kale, creamy artichokes, garlic, crunchy walnuts, and fresh parsley.
These gorgeous vegetarian appetizers literally melt in your mouth, while the hearty walnut topping lends them a beautiful crunch. Healthy, gluten-free, paleo and vegan diet friendly— these easy Stuffed Mushrooms are a light finger food you can enjoy without the guilt.
I love stuffed mushrooms and when ordering them, I expect to taste both the mushroom and the filling. I want the baked stuffed mushroom to be still intact and not overbaked or gummy-ish in texture.
Also, I really enjoy a nice crunch on top of my filling. What I totally dislike, is a greasy feel or taste to my easy stuffed mushrooms, or a mushy texture. If you feel the same way, don’t ever miss out on these Kale Pesto Stuffed Mushrooms!
The recipe for Kale Pesto Stuffed Mushrooms is so flavorful and easy and makes for such a healthy appetizer! It’s perfect for a gluten-free diet, vegan diet, paleo diet – really for anyone who wants to keep things on the light meatless side!
How to make these Easy Stuffed Mushrooms with Kale Pesto:
Preheat the oven to 375 degrees. Place the mushrooms on a baking sheet cap side down with the mushroom cavity facing upwards.
In a small bowl, mix the oats, thyme, parsley, walnuts, salt, pepper and then add the olive oil and mix all the ingredients together. Fill each mushroom with about a tablespoon of the pesto (depending on the size of your mushrooms) and press it well to fill out any space.
You may fill your Kale Pesto Stuffed Mushrooms just to the level of the mushroom top or you may overfill and make a little crown—it’s entirely optional. Sprinkle about 1 teaspoon of the walnut mixture on top of the filling and press it down to make it stick to the pesto.
Bake the Kale Pesto Stuffed Mushrooms for 8-12 minutes (depending on the mushroom size) until the cremini mushrooms are softened and the pesto kale filling is warmed up. Serve them fresh out of the oven.
Tips for success:
- For best results, use my Kale Artichoke Walnut Pesto in this recipe.
- Feel free to substitute macadamias for the walnuts.
- You can use portobello mushrooms for this recipe but you might want to double the amount of filling.
Kale Pesto Stuffed Mushrooms
These Kale Pesto Stuffed Mushrooms with crunchy walnut 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.
Ingredients
- 12 cremini mushrooms , stemmed 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
- pinch of salt and pepper
- 1 teaspoon olive oil
Instructions
-
Preheat the oven to 375 degrees.
-
Place the mushrooms on a baking sheet cap side down with the mushroom cavity facing upwards.
-
In a small bowl, mix the oats, thyme, parsley, walnuts, salt, pepper and then add the olive oil and mix them all together.
-
Fill each mushroom with about a tablespoon of the kale artichoke walnut pesto (depending on the size of your mushrooms) and press it well to fill out any space. You may fill just to the level of the mushroom top or you may over fill and make a little crown head—it’s entirely optional.
-
Sprinkle about 1 teaspoon of the walnut mixture on top of the filling and press it down to make it stick to the pesto.
-
Bake the mushrooms for 8-12 minutes (depending on the mushroom size) until mushrooms are softened and the filling is warmed up. Serve.
Recipe Notes
- For best results, use my Kale Artichoke Walnut Pesto in this recipe.
- Feel free to substitute macadamias for the walnuts.
- You can use portobello mushrooms for this recipe but you might want to double the amount of filling.
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