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Health Information Library Recipes Basil pesto stuffed mushrooms

Basil pesto stuffed mushrooms

Nutrition Facts

Serving Size 1 mushroom
Calories 59

Amount Per Serving
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:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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

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.

Last Updated: April 23rd, 2016