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.
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
|Total Fat||4.1 g|
|- Saturated Fat||1.9 g|
|Total Carbohydrate||7.2 g|
|- Dietary Fiber||0.6 g|
|- Total Sugars||0.9 g|
|-- Added Sugars||0 g|