2 LARGE portobello mushrooms

3-4 cremini mushrooms

¾ pound cooked shrimp

¼ onion

2-3 kale leaves

1 cup basil leaves

4 cloves garlic

3 TBSP olive oil

1 tsp Himalayan mountain salt,

4-5 TBSP grated cheese (we used Kerrygold pastured cheese) omit if you don’t do dairy

handful of nuts

(we used a mix of cashew and macadamia cause that’s what we had!)



Pull the stems off and scoop out the gills from your portobello.

Toss the gills, save the stems. I scooped a bit more mushroom meat from the portos in order to create a better cavity, but keep whatever you scoop out.

Dice the onion, shrimp, mushroom stem/scoop and crimini mushrooms.

Saute in a pan with the fat of your choice on a low heat while you make the pesto.

Add the kale near the end of cooking (about 7 minutes total, until mushrooms release juice and it evaporates a bit).

Pesto, how I love thee. When I was a pasta eater this was my favourite sauce.

Now it has found a new home. Throw the basil, garlic and nuts into a food processor and blend for a few seconds.

Slowly pour the oil in while you blend further.

Scrape the pesto out into the pan with the shrimp (heat off) and mix it well.

Pile up onto the portobellos and top with the cheese. Bake at 375 for about 15-20 minutes.