• Serves
    20
  • 59
    Calories

Dietician's Tip: This appetizer can be prepared a day in advance. Refrigerate until ready to serve.

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

  • Calories 59
  • Cholesterol 7 mg
  • Monounsaturated fat 1 g
  • Saturated fat 2 g
  • Sodium 80 mg
  • Total carbohydrate 4 g
  • Dietary fiber 0 g
  • Protein 2 g
  • Serving size 1 mushroom
  • Total fat 3 g
  • Fats and oils 1/2
  • Vegetables 1/2
  • Fats 1/2
  • Nonstarchy vegetables 1/2
  • Starches 0
Last Updated: 04-23-2016
RCP-20197676
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.