Basil Pesto Stuffed Mushrooms

Ingredients

  • 5 mushrooms, washed and stems removed

Topping

  • 6 Tbsp panko breadcrumbs

  • 1 Tbsp melted butter

  • ¾ Tbsp chopped fresh parsley *

Filling

  • ½ cup fresh basil leaves

  • 1 Tbsp fresh Parmesan cheese

  • 1 ½ tsp pumpkin seeds *

  • ¾ tsp olive oil *

  • ¾ tsp fresh garlic

  • ½ tsp lemon juice *

  • ⅛ tsp salt *

    * Ingredients not provided in Kit

Directions

  • Heat the oven to 350℉. 

  • 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, parmesan cheese, pumpkin seeds, olive oil, garlic, lemon juice and salt in a food processor or blender.  Process/blend until evenly mixed. 

    (*If you don’t have a food processor or blender, finely chop the basil leaves. Place pumpkin seeds in a sealed bag and using the rolling pin or bottom of a glass cup, gently crush the seeds. Combine chopped basil, crushed pumpkin seeds, parmesan cheese, olive oil, garlic, lemon juice, and salt in a bowl). 

  • 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.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item