0 from 6 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 12 people
Calories: 62 kcal
Course:
Appetizer , Snacks
Cuisine:
European , French , American
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
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.