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Basil pesto stuffed mushrooms
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 serving
Makes 20 servings
Food Groups
|
V
|
0.2 |
|
F
|
0 |
|
C
|
0.5 |
|
PD
|
0 |
|
Ft
|
0.7 |
|
S
|
0 |
Nutrition Facts
| Calories | 73 |
| Total Fat | 4.1 g |
| - Saturated Fat | 1.9 g |
| Cholesterol | 6.8 mg |
| Sodium | 128 mg |
| Total Carbohydrate | 7.2 g |
| - Dietary Fiber | 0.6 g |
| - Total Sugars | 0.9 g |
| -- Added Sugars | 0 g |
| Protein | 2.4 g |
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.