By Mayo Clinic Staff

Dietitian's tip:

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

Number of servings

Serves 20

Ingredients

    20 crimini mushrooms, washed and stems removed

    Topping:

  1. 1 1/2 cups panko breadcrumbs
  2. 1/4 cup melted butter
  3. 3 tablespoons chopped fresh parsley
  4. Filling:

  5. 2 cups fresh basil leaves
  6. 1/4 cup fresh Parmesan cheese
  7. 2 tablespoons pumpkin seeds
  8. 1 tablespoon olive oil
  9. 1 tablespoon fresh garlic
  10. 2 teaspoons lemon juice
  11. 1/2 teaspoon kosher salt

Directions

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.

Nutritional analysis per serving

Serving size :1 mushroom

  • Calories 59
  • Total fat 3 g
  • Saturated fat 2 g
  • Trans fat 0 g
  • Monounsaturated fat 1 g
  • Cholesterol 7 mg
  • Sodium 80 mg
  • Total carbohydrate 4 g
  • Dietary fiber 0 g
  • Total sugars 0 g
  • Protein 2 g

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.

April 23, 2016