Basil Pesto Stuffed Mushrooms
Ingredients
1 lemon, juiced
6 Tbsp panko breadcrumbs
¾ tsp fresh garlic
5 mushrooms, washed and stems removed
½ cup fresh basil leaves
¾ tsp olive oil
¾ Tbsp chopped fresh parsley
⅛ tsp salt
1 Tbsp grated Parmesan cheese
1 ½ tsp pumpkin seeds
1 Tbsp melted butter
Directions
Heat the oven to 350℉.
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, Parmesan cheese, pumpkin seeds, olive oil, garlic, lemon juice and salt in a food processor or blender. Process/blend until evenly mixed.
(If you don’t have a food processor or blender, finely chop the basil leaves. Place pumpkin seeds in a sealed bag and using a rolling pin or bottom of a glass cup, gently crush the seeds. Combine chopped basil, crushed pumpkin seeds, Parmesan cheese, olive oil, garlic, lemon juice, and salt in a bowl.)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:
2 Servings
Serving Size: ½ recipe
Calories: 238.2 kcals
Total Fat: 11.3 g
Saturated Fat: 4.9 g
Cholesterol: 17 mg
Sodium: 461.5 mg
Total Carbohydrate: 29.2 g
Protein: 8.2 g
Fiber: 3.7 g
Potassium: 346.4 mg
Phosphorus: 156.8 mg