Pepita Pesto-Stuffed Mushrooms

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.

Yield: Serves 20 (serving size: 2 stuffed mushrooms)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 40 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • 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

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

Preparation

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