Mushroom Melt With Parsley Pesto Kale And Arugula Recipes

AMAZING MUSHROOM BOWLS WITH KALE PESTO

Amazing Mushroom Bowls with Kale Pesto image

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

Ingredients

1/4 cup olive oil
1/4 cup maple syrup
1/4 cup soy sauce
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and black pepper (to taste)
16 ounces fresh mushrooms, washed and cut into thick-ish slices
2 cups fresh pineapple chunks
2-3 bell peppers
rice or cauliflower rice
kale pesto, magic green sauce, or any other yummy sauce

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

Mushroom Melt With Parsley Pesto, Kale and Arugula image

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

Ingredients

2 slices whole wheat country bread or 1 5-inch square focaccia, sliced in half laterally
1 heaped tablespoon parsley pesto (see recipe)
1/4 cup sautéed mushrooms (see below)
3/4 ounce Gruyère cheese, cut in thin slices (I use a cheese slicer)
2 to 3 tablespoons blanched kale
1/2 ounce baby arugula or wild arugula tossed with 1/2 teaspoon vinaigrette

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

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