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Julieanna and AJ's Pesto Stuffed Mushrooms

        Lifestyle | Vegetables

Try this great recipe from the football fans and players on TLC's Kick Off Cook Off.

Try this great recipe from the football fans and players on TLC's Kick Off Cook Off.

See more recipes from TLC's KICK OFF COOK OFF, a new cooking competition that slams together America's two favorite pastimes: football and cooking!

Ingredients

12 Cremini mushrooms
1 cup pine nuts
2 cloves garlic (or more to taste)
1 tablespoon low sodium yellow miso paste
1 cup fresh basil (approximately 2 ounces)
juice of one lemon, or to taste
1 cup raw almond butter (raw, unsweetened and unsalted)
1 cup coconut water (or regular water)
1 cup fresh lime juice (about 2) and their zest
2 cloves garlic
fresh, peeled ginger (approximately 1" or 1/2 of an ounce)
2 tablespoons low sodium Tamari
4 pitted dates (soaked in water if not soft)
1 teaspoon red pepper flakes
24 ounces of Spinach or other vegetables
chopped almonds

Preparation

  1. Destem mushrooms and set aside. Remove some of the center if necessary. Place the rest of the ingredients in a food processor fitted with the "S" blade and process until smooth. Fill the mushroom cups and dehydrate 2-4 hours until warm.
  2. In a high powered blender combine all ingredients until smooth and creamy. Remove the thick, larger stems from the kale and place in a large bowl.
  3. Pour 2 cups of the dressing over the kale and using an Ulu blade, massage the dressing into the kale while using the Ulu to finely chop the kale. Sprinkle with nuts before serving, if desired.

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