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Pepita Pesto-Stuffed Mushrooms

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

 

 

Hands-on time 40 mins
Total time 50 mins
Yield Serves 20 (serving size: 2 stuffed mushrooms)
Brown the mushrooms and make the pesto ahead of time, and ­refrigerate. To serve, bring to room temperature, and fill caps.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.