Basil pesto stuffed mushrooms
This appetizer can be prepared a day in advance. Refrigerate until ready to serve.
Nutrition Facts
Serving Size: 1 mushroom
Calories: 59
Serving size
1 mushroom
Calories
59
Monounsaturated fat
1 g
Saturated fat
2 g
Total fat
3 g
Sodium
80 mg
Cholesterol
7 mg
Dietary fiber
0 g
Protein
2 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 20)
20 crimini mushrooms, washed and stems removed
Topping:
- 1 1/2 cups panko breadcrumbs
- 1/4 cup melted butter
- 3 tablespoons chopped fresh parsley
Filling:
- 2 cups fresh basil leaves
- 1/4 cup fresh Parmesan cheese
- 2 tablespoons pumpkin seeds
- 1 tablespoon olive oil
- 1 tablespoon fresh garlic
- 2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
Directions
Heat the oven to 350 F. Line the mushroom caps upside down on a baking sheet.
To prepare the topping, in a small bowl, combine the panko, butter and parsley; set aside.
To prepare the filling, place the basil, cheese, pumpkin seeds, oil, garlic, lemon juice and salt in a food processor. Process until evenly mixed.
Generously stuff the mushroom caps with the basil pesto filling. Sprinkle each mushroom with about 1 teaspoon of panko topping. Gently pat down the topping. Bake for 10 to 15 minutes or until golden brown.
