Basil pesto stuffed mushrooms

Dietitian's tip:

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

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

Filling:

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

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