Ingredients (3 servings)
2 cups baby kale leaves
1-2 tbsp. pine nuts, lightly toasted
1/3 cup freshly grated parmesan cheese
3 cloves garlic
4 tbsp. extra-virgin olive oil, divided
1 pinch coarse salt
1 avocado
1/4 cup crumbled queso fresco ( given below that is queso fresco)
Salt and pepper
Directions:
1. Preheat the oven to 450°F. Meanwhile, rub a tablespoon of olive oil
onto the mushroom caps and place them cap side down on a foil-lined
rimmed baking sheet. Sprinkle with salt and pepper and roast for a good
15 minutes until soft.
2. While the mushrooms are in the oven, put the kale, pine nuts, cheese,
garlic, and a pinch of salt in a food processor, adding three
tablespoons of olive oil until the texture takes on a pesto-like
consistency.
3. Mash up the avocado until smooth, adding it to the pesto mix. Stir
well and spoon the pesto and guacamole sauce into each roasted cap,
topping it with some queso fresco cheese.
Queso Fresco (which translates to “fresh cheese”) is a mild, fresh, soft, and slightly tangy white cheese that’s a staple in many Mexican kitchens.
It’s easily crumbled and often topped on dishes like enchiladas and tacos just like cotija cheese, but it isn’t as salty and is much more mild with a light milky flavor.
this isn't my recipe, wanted to post for those who want to eat healthy. For health benefits of avocado kindly view my cancersupport blog. Take care.