Autumn Stuffed Mushrooms

Recipe courtesy of St. Francis Hospital & Heart Center®

Total Time: 30 minutes

Yields: 20 servings 

Ingredients

• 20 crimini mushrooms, washed and stems removed
• 1 1/2 cups panko breadcrumbs
• 1/4 cup melted butter
• 3 tablespoons chopped fresh parsley
• 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

1. Heat the oven to 350 F. Line the mushroom caps upside down on a baking sheet.
    
2. To prepare the topping, in a small bowl, combine the panko, butter and parsley. 
    
3. To prepare the filling, place the basil, cheese, pumpkin seeds, oil, garlic, lemon juice and salt in a food processor. Process until evenly mixed.
    
4. 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.

Nutrition

Serving size: 1 mushroom

• Calories: 60kcal
• Total Fat: 3g
• Saturated Fat: 2g
• Cholesterol: 7mg
• Sodium: 80mg
• Total Carbohydrate: 4g