portobello + brie sandwiches with kale pesto

I definitely have an obsession with pesto. And it’s even better when you make it fresh at home. To change things up, I thought I would use kale instead of the traditional basil for this pesto. All I can say is wow! The kale gives you the same color and similar taste as the basil pesto, but the texture is a little thicker, which is perfect for sandwiches {and even pasta!}. That’s the other great thing about this kale pesto recipe, it makes a lot. You will definitely be able to use this for another weeknight dinner 🙂 So not only was the kale pesto delicious, the way the Portobello and brie melted together was so savory!! This was a pretty quick weeknight meal and the best part is you have some fresh kale pesto that you can toss with pasta later in the week for a super-fast weeknight meal! Enjoy and thanks for reading!  

Portobello + Brie Sandwiches with Kale Pesto

4 Portobello mushroom caps

6 ounces brie cheese, thinly sliced
1 loaf ciabatta bread
Olive oil
Salt and pepper to taste

For the kale pesto:

3 cups kale {I used Tuscan kale}

2 garlic cloves
1/3 cup pine nuts, toasted
Juice of 1 lemon
1/2 cup olive oil
1/2 Parmesan cheese
Salt and pepper to taste



Preheat the oven to 400 degrees. After cleaning the portobello mushrooms, place on a baking sheet that has been sprayed with cooking spray. Brush each mushroom cap with olive oil and add a little salt and pepper to taste. Cook for about 10 minutes. Meanwhile, prepare the pesto: begin by toasting the nuts in a dry saucepan over medium-low heat for about 5 minutes or until fragrant. Add pine nuts and garlic cloves to food processor and pulse for a few seconds to chop. Add the kale, in batches, pulsing each time to break chop the kale. Add salt and pepper and the juice of 1 lemon; pulse again to combine. While food processor is on and running, slowly add the olive oil. Once combined, add the Parmesan cheese and blend until fully incorporated. Once the mushrooms are finished roasting, remove from the oven and slice into 1/2 – 1 inch slices. Increase oven temperature to broil. To assemble sandwiches, place about a tablespoon {or just enough pesto to cover the slice} on each side of the ciabatta bread. Place the mushroom slices followed by the brie cheese on the bottom slice of bread. Place under the broiler for about 5 minutes, or until the cheese begins to melt. Place the top slice of ciabatta on top and serve!

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