AMAZING MUSHROOM BOWLS WITH KALE PESTO
Amazing Mushroom Bowls with Kale Pesto! Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and dollop of kale pesto, all served over rice. SO GOOD.
Provided by Lindsay
Categories Dinner
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk or shake the marinate in a jar until combined.
- Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces (you might have some marinade left - that's okay, you can use it later in this recipe, or save for next week's bowls).
- Preheat oven to 450 degrees. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. Bake for 20-or-so minutes, rotating pans as needed, until you get some nice browning on everything (peppers will roast a few minutes faster). You can use the broiler to help with the browning as needed.
- Serve in a bowl over rice or cauli rice. Top with your sauce (yeah kale pesto)! You can also put all this yumminess in a wrap or on a salad. Poof! Look at healthy, delicious you.
Nutrition Facts : Calories 450 calories, Sugar 26.3 g, Sodium 506 mg, Fat 33.4 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 37.3 g, Fiber 5.2 g, Protein 8.1 g, Cholesterol 0 mg
MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA
A vegetarian sandwich that is light on the melt and generous with the greens. This vegetarian sandwich can be made in the oven, a toaster or in a panini grill. I use the toaster.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 10m
Number Of Ingredients 6
Steps:
- Spread the bottom slice of bread with parsley pesto. Top with the sautéed mushrooms and top the mushrooms with the kale. Lay the cheese over the kale. Place both slices of bread in a toaster oven and toast until the cheese melts, about 3 minutes. Remove from the toaster oven, top the melted cheese with the arugula, place the top slice of bread on top, press down hard, cut the sandwich in half, and serve.
Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 1 gram, Sodium 255 milligrams, Sugar 1 gram
MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA
Steps:
- 1. Heat the olive oil over medium heat in a large, heavy skillet and add the shallots. Cook, stirring, until tender, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add the herbs if using, and salt and pepper to taste. Continue to cook until the mushrooms are tender, fragrant and juicy. Remove from the heat, taste and adjust seasoning. Spread the bottom slice of bread with parsley pesto. Top with the sautéed mushrooms and top the mushrooms with the kale. Lay the cheese over the kale. Place both slices of bread in a toaster oven and toast until the cheese melts, about 3 minutes. Remove from the toaster oven, top the melted cheese with the arugula, place the top slice of bread on top, press down hard, cut the sandwich in half, and serve.
WILTED ARUGULA AND PORTOBELLO MUSHROOMS
Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.
Provided by JUMAHA
Categories Side Dish Vegetables Onion
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
- Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Nutrition Facts : Calories 125 calories, Carbohydrate 11.8 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2.8 g
SAUTéED MUSHROOMS
Provided by Martha Rose Shulman
Categories lunch, weekday
Time 10m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Heat the olive oil over medium heat in a large, heavy skillet and add the shallots. Cook, stirring, until tender, 2 to 3 minutes, and add the mushrooms. Cook, stirring often, until the mushrooms have begun to soften and sweat, about 3 minutes, and add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add the herbs if using, and salt and pepper to taste. Continue to cook until the mushrooms are tender, fragrant and juicy. Remove from the heat, taste and adjust seasoning.
Nutrition Facts : @context http, Calories 89, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams
More about "mushroom melt with parsley pesto kale and arugula recipes"
MUSHROOM MELT — RECIPES FOR HEALTH - THE NEW YORK …
From nytimes.com
Estimated Reading Time 2 mins
ARUGULA PESTO WITH PARSLEY | THE SEASONED VEGETABLE
From seasonedvegetable.com
MUSHROOM MELTS - EATINGWELL
From eatingwell.com
STUFFED MUSHROOMS RECIPE WITH KALE AND PESTO | SUCCESS® RICE
From successrice.com
MUSHROOM TOAST WITH PESTO - HEALTHY TRAVEL BLOG
From healthytravelblog.com
30 BEST SPRING VEGETABLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
A PESTO FOR EVERY PANTRY AND MOOD - THE NEW YORK TIMES
From nytimes.com
PARSLEY PESTO WITH ARUGULA - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
KALE ARUGULA PESTO - A JOYFULLY MAD KITCHEN
From joyfullymad.com
MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA
From diningandcooking.com
TRUFFLED WILD MUSHROOM RISOTTO ARANCINI WITH ARUGULA PESTO
From frescolio.ca
50 SAVORY, SATISFYING MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
MUSHROOM MELT WITH PARSLEY PESTO, KALE AND ARUGULA …
From pinterest.com
MUSHROOM GNOCCHI WITH ARUGULA AND WALNUT PESTO - PINCH OF YUM
From pinchofyum.com
SAUTEED MUSHROOM WITH KALE PESTO PASTA | COOKING GOALS
From cookinggoals.com
MUSHROOM RECIPES
From allrecipes.com
KALE PESTO STUFFED MUSHROOMS RECIPE • TWO PURPLE FIGS
From twopurplefigs.com
ARUGULA PESTO RECIPE WITH PARMESAN & LEMON ZEST - PLATINGS
From platingsandpairings.com
VEGETARIAN MUSHROOM STEW RECIPE (WITH CHICKPEAS AND KALE)
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love