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.