Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Brown the mushrooms and make the pesto ahead of time, and ­refrigerate. To serve, bring to room temperature, and fill caps.

Katherine Cobbs
Recipe by Cooking Light November 2013

Gallery

Andrew Thomas Lee; Styling: Kaitlyn Du Ross

Recipe Summary

hands-on:
40 mins
total:
50 mins
Yield:
Serves 20 (serving size: 2 stuffed mushrooms)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Nutrition Facts

48 calories; fat 3.3g; saturated fat 0.9g; mono fat 1.6g; poly fat 0.6g; protein 2.9g; carbohydrates 2.7g; fiber 0.5g; cholesterol 2mg; iron 0.6mg; sodium 77mg; calcium 45mg.
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