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
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
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
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 2 g
Saturated fat:
Serving size: 1 mushroom
Sodium:
Total fat: 3 g