Basil pesto stuffed mushroomsServes 20
This appetizer can be prepared a day in advance. Refrigerate until ready to serve.
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)
|Serving Size||1 mushroom|
|Monounsaturated Fat||1 g|
|Saturated Fat||2 g|
|Total Fat||3 g|
Last updated: April 23rd, 2016