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Basil pesto stuffed mushrooms

Updated: 2016-04-23

This appetizer can be prepared a day in advance. Refrigerate until ready to serve.

Serves 20

20 crimini mushrooms, washed and stems removed


  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup melted butter
  • 3 tablespoons chopped fresh parsley


  • 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

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.

Nutritional analysis per serving

Calories: 59

Total carbohydrate: 4 g


Dietary fiber:

Monounsaturated fat:

Protein: 2 g

Saturated fat:

Serving size: 1 mushroom


Total fat: 3 g