All of the women in our group thought these were an amazing appetizer! I love stuffed mushrooms and these were a bit different than any I've ever had, very light and healthy without the cheese overload. The pepita seeds were a wonderful twist in the pesto. My husband liked them but said he expected more 'kick' which is to be expected of my cooking ;}
Pepita Pesto-Stuffed Mushrooms
Brown the mushrooms and make the pesto ahead of time, and refrigerate. To serve, bring to room temperature, and fill caps.
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Total: 50 Minutes
- Calories: 48
- Fat: 3.3g
- Saturated fat: 0.9g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.6g
- Protein: 2.9g
- Carbohydrate: 2.7g
- Fiber: 0.5g
- Cholesterol: 2mg
- Iron: 0.6mg
- Sodium: 77mg
- Calcium: 45mg
- 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
- 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.
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