- By Dana Sparks
Making Mayo’s Recipes: Basil pesto stuffed mushrooms
This delicious appetizer can be prepared a day in advance. Refrigerate until ready to serve.
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BASIL PESTO STUFFED MUSHROOMS
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.