When it comes to appetizers, there never seems to be a shortage of delicious options. Whether you’re health conscious year-round or trying to get a jump start on your New Years resolution, including a vegetable to the spread can give guests a healthy addition to their pile of bite-size goodies. If bringing a veggie platter doesn’t seem all that exciting, say hello to pesto-stuffed mushrooms. We know you’ll be asked for the recipe, which just so happens to be below.
Shopping List: Panko, Fresh parsley, Cremini mushrooms, Fresh basil, Fresh Parmesan cheese, Pumpkin seeds, Lemon juice
Check For: Butter, Olive oil, Garlic, Kosher salt
Servings: 20
Cook Time: 10-15 minutes
Author: Jennifer A. Welper, Wellness Executive Chef
Recipe Category: Appetizers & Snacks
Nutritional Information Per Serving
- 80 calories
- 4 g total fat
- 85 mg sodium
- 9 g total carbohydrate
- 1 g fiber
- 3 g protein
Ingredients
- ¼ cup butter
- 1 ½ cups panko breadcrumbs
- 3 tablespoons chopped fresh parsley
- 20 cremini mushrooms
Pesto Filling
- 2 cups chopped fresh basil leaves
- ¼ cup shredded Parmesan cheese
- 2 tablespoons pumpkin seeds
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 2 teaspoons lemon juice
- ½ teaspoon kosher salt
Directions
- Preheat over to 350° F. Melt the butter. In a large bowl, combine panko, melted butter and chopped parsley; set aside.
- Wash the mushrooms and remove the stems. Line the mushroom caps upside down on a baking sheet.
- Prepare a food processor with the S-shaped blade. Place all filling ingredients in the food processor and process until evenly mixed.
- Generously stuff each mushroom with the filling mixture. Sprinkle approximately 1 teaspoon of the breadcrumb mixture on top of each filled mushroom. Pat down so the topping sticks to the mushrooms.
- Place mushrooms in oven and bake 10-15 minutes until filling and topping are golden brown.
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Additional References and Notes:
- Save the remaining pesto filling for sauces.
- You can also add light mayonnaise to the pesto filling and use it as a sandwich spread.
- If you have a lot of fresh basil in your garden, make a large batch of pesto filling and freeze it.
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