2 years ago
asparagus
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Portobello Mushrooms with Kale Pesto Guacamole
* 3 portobello mushrooms, stems twisted right out and caps lightly rinsed * 2 cups baby kale leaves * 1-2 Tbs. pine nuts, lightly toasted * 1/3 cup vegan parmesan cheese * 3 cloves garlic * 4 Tbs. extra-virgin olive oil, divided * 1 pinch coarse salt * 1 avocado * 1/4 cup crumbled vegan cheese of choice * salt and pepper Preheat oven to 450. Lightly rub a good Tbs. or so of oil on the caps. Place them, cap side down, on a foil-lined rimmed baking sheet. Sprinkle the gills with a little salt and pepper. Roast them for a good 15 minutes, until they’re soft and divine. There will probably be a pool of juice in the gills after all that roasting. You can just sort of tip that out onto the foil. And then start a band called Pool of Juice. Meanwhile, place the kale, pine nuts, cheese, garlic, and a good pinch of salt in a food processor. With the motor running, add the remaining 3 Tbs. oil until you get pesto. Mash up your avocado until it’s all smooth. Then add the pesto. Just dump it in. Then stir it all up. Can you even begin to believe this? Taste it. Okay now get off the floor and taste it again. Spoon a good amount of pesto guac into each roasted cap~
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