Hands-on Time
40 Mins
Total Time
50 Mins
Yield
Serves 20 (serving size: 2 stuffed mushrooms)
Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross    

How to Make It

Step 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.

Step 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.

Step 3

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

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