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Basil pesto stuffed mushrooms

April 23, 2016

Recipe

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

Serves 20

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

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1/2 Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1/2 Vegetables

Diabetes Meal Plan Choices

1/2 Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1/2 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1/2 Fats Fruits Protein and dairy Sweets 1/2 Vegetables

Nutritional analysis per serving

Calcium 59 Calories 4 g Total carbohydrate 7 mg Cholesterol 0 g Dietary fiber 1 g Monounsaturated fat Potassium 2 g Protein 2 g Saturated fat 1 mushroom Serving size 80 mg Sodium 3 g Total fat