H3 Recipe: Basil Pesto Stuffed Mushrooms

INGREDIENTS:

20 each          Crimini mushrooms, cleaned, stems removed

Filling:

2 cups            Basil leaves, fresh

2 Tbsp            Pinenuts

4 Tbsp            Parmesan cheese, fresh

1 Tbsp            Olive Oil

1 Tbsp            Fresh garlic, minced

2 tsp.               Lemon juice

½  tsp.           Kosher salt

Topping:

1 ½ c.              Panko bread crumbs, Japanese bread crumbs

¼ c.                 Butter, melted

3 T.                  Parsley, fresh, chopped 

PREPARATION:

• Preheat oven to 350°F.


• Clean mushrooms with any dirt or debris and align the mushroom caps upside down in a baking pan.


• In food processor, place all filling ingredients and process until evenly mixed.


• In separate bowl, mix panko bread crumbs, butter, and fresh parsley.


• Fill each mushroom generously with filling and then sprinkle panko mixture on top of the filling.  (Each mushroom should have about 1 teaspoon of panko topping on it).  Pat down so that the crust mixture sticks.


• Then place in oven for about 15 minutes.  If making these a day ahead, simply just cover and refrigerate until needed.  The size of the mushroom may alter cooking time; be sure to check on the mushrooms after ten minutes to gauge the remaining time if any.

Number of Servings: 20
Serving Size:  1 each
Calories: 45
Fat Grams: 2