Description
Let’s make mushrooms the star!
Ingredients
Scale
For the pesto:
- ¼ cup sage leaves
- ½ cup raw kale
- 1/3 cup shelled pistachios
- 1/3 cup grated parmesan cheese
- ½ cup olive oil
- Salt and pepper to taste
For the mushrooms:
- 1 lb button mushrooms
- ¼ cup balsamic vinegar
- 4 tbsp butter
- ½ tsp garlic salt
- 1 loaf bread
- 6 oz goat cheese
- 4 oz fontina cheese
Instructions
- To make the pesto, process the sage, kale, pistachios, parmesan, oil and salt in a small food processor until combined. Stir in the crushed red pepper flakes. Set aside.
- Preheat oven to 425 degrees F.
- Heat 1 tablespoon butter + 1 tablespoon olive oil in a large skillet over medium heat. Add the mushrooms, salt and pepper and cook for 5–8 minutes or until brown. Add the balsamic vinegar and continue to cook until the balsamic glazes the mushrooms, about 2-3 minutes. Keep warm.
- Meanwhile, mix the remaining butter with the garlic salt in a small bowl. Spread the butter onto one side of each piece of bread and place on a baking sheet. Bake for 5-8 minutes or until lightly toasted. Remove the toast and spread with pesto and goat’s cheese. Top with shredded fontina cheese. Place under the broiler for 1–2 minutes or until the cheese is melted and golden. Top with the mushrooms to serve.