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.

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.

Ratings & Reviews

mlindema's Review

mlindema
January 01, 2014
Made this for a New Year's Eve dinner and it was a big hit! I put in nearly double the amount of crushed red pepper called for in the recipe, which boosted the "kick" factor considerably. Delicious and light. Great mix of flavors in a fairly simple recipe. A good way to kick off a big meal.

GwenW30's Review

EmilyBellWatson
November 06, 2013
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 ;}

EmilyBellWatson's Review

GwenW30
November 05, 2013
N/A