Pesto Stuffed Mushrooms Recipe | Kick Off Cook Off - TLC

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

Stuffed Mushrooms: 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 Dressing: 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 Spinach Salad: 24 ounces of Spinach or other vegetables chopped almonds

PREPARATION:

Stuffed Mushrooms:

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.

   If you don’t have a dehydrator, bake at 350 for an hour until soft. You may add about 3 ounces of baby spinach to the mixture for extra nutrition but be careful. Spinach is very watery when it heats so don’t add too much or omit the basil or other ingredients.

Salad with Dressing:

1. 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.
2. 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.

This recipe appears in: Vegetables