Pepita Pesto-Stuffed Mushrooms

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Pepita Pesto-Stuffed MushroomsRecipe

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross



Brown the mushrooms and make the pesto ahead of time, and ­refrigerate. To serve, bring to room temperature, and fill caps.
Serves 20 (serving size: 2 stuffed mushrooms)


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40 small cremini or white mushrooms, stems removed
6 tablespoons unsalted pepitas (pumpkinseeds), toasted and divided
1 cup flat-leaf parsley leaves
1 cup cilantro leaves
2 ounces cotija or fresh Parmesan cheese, grated (about 1/2 cup)
3/4 teaspoon grated orange rind
2 tablespoons fresh orange juice
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 garlic clove, chopped
2 tablespoons olive oil


Hands-on: 40 Minutes
Total: 50 Minutes

1. Heat a large nonstick skillet over medium-high heat. Arrange mushroom caps, stem sides up, in pan; cook 5 minutes, shaking pan occasionally. Turn mushrooms over; cook 5 minutes, shaking pan occasionally. Place mushrooms, stem sides down, on paper towels to drain and cool.

2. Place 4 tablespoons pepitas, parsley, and next 7 ingredients (through garlic) in a food processor; process until chopped. With processor on, slowly pour oil through food chute; process until well blended.

3. Fill each mushroom cap with about 1 teaspoon pesto; top evenly with remaining 2 tablespoons pepitas.

Created date

September 2013

Nutritional Information

Calories 48
Fat 3.3 g
Satfat 0.9 g
Monofat 1.6 g
Polyfat 0.6 g
Protein 2.9 g
Carbohydrate 2.7 g
Fiber 0.5 g
Cholesterol 2 mg
Iron 0.6 mg
Sodium 77 mg
Calcium 45 mg