Serving Size 1 mushroom
|Amount Per Serving|
|Monounsaturated fat||1 g|
|Saturated fat||2 g|
|Total fat||3 g|
|Dietary fiber||0 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:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This appetizer can be prepared a day in advance. Refrigerate until ready to serve.
20 crimini mushrooms, washed and stems removed
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.