I was inspired by my friend Lisa to create this yummy grilled field mushroom with kale pesto and courgetti. The inspiration came last weekend when we went for a lovely walk in the Peak District and as usual we had lots of chats about health, exercise, life plans and of course food! She mentioned that one of her favourite quick and healthy dinners was grilled mushrooms with feta. Sounded delicious! As I love big juicy field mushrooms (especially sandwiched in some sourdough to make mushroom burgers) I decided to make my own vegan version with some cashew cheese and kale pesto.
It’s super tasty, light but really satisfying at the same time. I think it’s perfect on a bed of courgetti but my husband squished his mushroom into a flatbread to make a burger (he also had some sweet potato chips so he was very happy!).
I used cashew cheese and vegan kale pesto to top my mushrooms and I think it’s just as good – really tasty! But if you eat cheese then some feta or goats cheese would be amazing with these. You could also use any greens to make your pesto such as spinach, rocket or traditional basil.
If you like the content that I’m sharing on this blog, please subscribe to my updates above and follow me on Bloglovin!
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
Subscribe and receive a free download of my SuperSix recipe book