Basil Pesto Stuffed Mushrooms
Ingredients
- Crimini mushrooms, washed and stems removed - 20
- Topping
- Panko breadcrumbs - 1 1/2 cups
- Melted Butter - 1/2 cup
- Chopped fresh parsley - 3 tbs
- Filling
- Fresh basil leaves - 2 cups
- Fresh Parmesan cheese - 1/4 cup
- Pumpkin seeds - 2 tbs
- Olive oil - 1 tbs
- Fresh garlic - 1 tbs
- Lemon juice - 2 tsp
- Kosher salt - 1/2 tsp
Instructions
- 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.