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

Serves 20

Ingredients:

20 crimini mushrooms, washed and stems removed

Topping:

       
  • 1 1/2 cups panko breadcrumbs
  •    
  • 1/4 cup melted butter
  •    
  • 3 tablespoons chopped fresh parsley

Filling:

       
  • 2 cups fresh basil leaves
  •    
  • 1/4 cup fresh Parmesan cheese
  •    
  • 2 tablespoons pumpkin seeds
  •    
  • 1 tablespoon olive oil
  •    
  • 1 tablespoon fresh garlic
  •    
  • 2 teaspoons lemon juice
  •    
  • 1/2 teaspoon kosher salt

Directions:

Heat the oven to 350 F. 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 Analysis (per serving)

Serving size: 1 mushroom
  • Total carbohydrate: 4 g
  • Dietary fiber: 0 g
  • Sodium: 80 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 1 g
  • Total fat: 3 g
  • Cholesterol: 7 mg
  • Protein: 2 g
  • Calories: 59
  • Fats and oils: 1/2
  • Vegetables: 1/2
  • Fats: 1/2
  • Nonstarchy vegetables: 1/2
  • Starches: 0
Last Updated: 2016-04-23
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