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Basil pesto stuffed mushrooms

0
Appetizers & Snacks
Servings
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 breadcrumbs, 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 serving
Makes 20 servings

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!

Our flexible meal plans fit into any lifestyle, and our easy-to-prepare recipes will show you how good food can be simple, tasty, and healthy!

Join now