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Basil pesto stuffed mushrooms

0
Vegetarian|Appetizers & Snacks
20 peopleServes
20

Save the remaining pesto filling for sauces. You can also add light mayonnaise to it and use it as a sandwich spread. If you have a lot of fresh basil in your garden, make a large batch of pesto filling and freeze it.

  • Unsalted butter, ¼ cup(s)
  • Parsley, fresh, 3 tbsp(s), chopped
  • Panko bread crumbs, 1½ cup(s)
  • Crimini mushrooms, 20 mushroom(s)
  • Basil, fresh, 2 cup(s), chopped
  • Shredded parmesan cheese, ¼ cup(s)
  • Pumpkin seeds (pepitas), 2 tbsp(s)
  • Extra virgin olive oil, 1 tbsp(s)
  • Garlic, minced, 1 tbsp(s)
  • Fresh lemon juice, 2 tsp(s)
  • Kosher salt, ½ tsp(s)

Method

Preheat oven to 350°F. Melt the butter. In a large bowl, combine the bread crumbs, butter and parsley; set aside.

Wash the mushrooms and remove the stems. Line the mushroom caps upside down on a baking sheet.

Prepare a food processor with the S-shaped blade. Place all remaining ingredients in the food processor and process until evenly mixed.

Generously stuff each mushroom with the filling mixture. Sprinkle approximately 1 teaspoon of the breadcrumb mixture on top of each filled mushroom. Pat down so the topping sticks to the mushrooms.

Place mushrooms in oven and bake 10-15 minutes until filling and topping are golden brown.

TIP: This recipe can be prepared a day in advance. Refrigerate until ready to serve. Use on sandwiches, flatbreads, meats, and in pasta dishes.

Nutrition facts per serve
Makes 20 serves

Food Groups

V
Vegetables
0.2
F
Fruits
0
C
Carbohydrates
0.5
PD
Protein/Dairy
0
Ft
Fats
0.7
S
Sweets
0

Nutrition Facts

Calories73
Total Fat4.1 g
- Saturated Fat1.9 g
Cholesterol6.8 mg
Sodium128 mg
Total Carbohydrate7.2 g
- Dietary Fiber0.6 g
- Total Sugars0.9 g
-- Added Sugars0 g
Protein2.4 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.

Join Now