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    Making Mayo’s Recipes: Basil pesto stuffed mushrooms

This delicious appetizer can be prepared a day in advance. Refrigerate until ready to serve.

Each Thursday, one of the more than 100 video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network — just in time for you to try over the weekend. You also can have the recipes delivered via the Mayo Clinic App.

These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy living insights on the Mayo Clinic App.

Watch: Making basil pesto stuffed mushrooms.

Journalists: Broadcast-quality video (1:10) is in the downloads at the end of the post. Please "Courtesy: Mayo Clinic News Network."

Serves 20

20 crimini mushrooms, washed and stems removed

1½ cups panko breadcrumbs
¼ cup melted butter
3 tablespoons chopped fresh parsley

2 cups fresh basil leaves
¼ cup fresh Parmesan cheese
2 tablespoons pumpkin seeds
1 tablespoon olive oil
1 tablespoon fresh garlic
2 teaspoons lemon juice
½ teaspoon kosher salt

Heat the oven to 350 Fahrenehit. 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.

Nutritional information per serving size 1 mushroom: cup: 59 calories; 3 g total fat; 2 g saturated fat; 0 g transfat; 1 g monounsaturated fat; 7 mg cholesterol; 80 mg sodium; 4 g total carbohydrate; 0 g dietary fiber; 0 g total sugars; 2 g protein.