6 Appetizer Recipes To Begin Your Meals

Portobello Mushrooms With Kale Guacamole(2 of 6)

The soothing kale guacamole flavors are combined with Portobello mushrooms to create this amazing appetizer. These are great to look at and delicious for your taste buds. Serve before your meal and enjoy.

Ingredients

• 3 large Portobello mushrooms (remove stems, rinse caps)
• Baby kale leaves, 2 cups
• Parmesan cheese, 1/3 cup, (freshly grated)
• Garlic, 3 cloves
• Extra-virgin olive oil (divided use), 4 tbsp
• Coarse salt, a pinch
• Pine nuts, 2 tbsp, (lightly toasted),
• 1 ripe avocado
• Queso fresco cheese (crumbled), ¼ cup
• Salt and pepper, according to taste

Preparation

1. Rub oil on the mushroom caps. Place them on a prepared baking sheet, cap-side down. Season with some salt and pepper. Set to roast in a preheated oven at 450 degrees F until soft for 15 minutes. When done, drain the juices.
2. Meanwhile, prepare the filling. Place pine nuts, kale, garlic, Parmesan cheese, and a pinch of coarse salt in a food processor. Process to smooth out while you gradually add the remaining 3 tbsp olive oil in the processor. Continue until the pesto is prepared.
3. Mash ripe avocado in a separate bowl. Add to the peso and stir to combine. When the mushrooms are done, fill each cap up with generous pesto.
4. Top with queso fresco and enjoy!