- (Yields about 1 cup)
- 4 cups packed kale leaves
- 1/3 cup walnuts
- 1/2 teaspoon salt
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 8 large (2-inch) button mushroom caps
- 2 tablespoons crumbled goat cheese
- 3 tablespoons finely diced red pepper
- 1/2 cup kale pesto
- Extra virgin olive oil
To Make the Pesto:
Combine kale, walnuts and salt in a food processor and process until the kale is finely chopped. With the motor running, pour in the EVOO and squeeze in the lemon.
To Make the Mushrooms:
Mix goat cheese and 2 tablespoons of diced red pepper into the pesto. Lightly rub the outside of the mushroom caps with olive oil. Heat oven to 350°F. Lightly oil a small baking dish that fits the mushrooms comfortably with a little olive oil. Stuff mushrooms and roll the tops in the remaining tablespoon of red pepper. Bake them until the mushrooms are softened and the tops are lightly browned, about 15 minutes.