Basil pesto stuffed mushrooms

Ingredients

20 crimini mushrooms, washed and stems removed

Topping:

• 1 1/2 cups panko breadcrumbs
• 1/4 cup melted butter
• 3 tablespoons chopped fresh parsley

Filling:

• 2 cups fresh basil leaves
• 1/4 cup fresh Parmesan cheese
• 2 tablespoons pumpkin seeds
• 1 tablespoon olive oil
• 1 tablespoon fresh garlic
• 2 teaspoons lemon juice
• 1/2 teaspoon kosher salt

Directions

Heat the oven to 350 F. Line the mushroom caps upside down on a baking sheet.

To prepare the topping, in a small bowl, combine the panko, butter and parsley; set aside.

To prepare the filling, place the basil, cheese, pumpkin seeds, oil, garlic, lemon juice and salt in a food processor. Process until evenly mixed.

Generously stuff the mushroom caps with the basil pesto filling. Sprinkle each mushroom with about 1 teaspoon of panko topping. Gently pat down the topping. Bake for 10 to 15 minutes or until golden brown.

Serving Information

Serves 20

Nutritional analysis per serving

Calories: 59
Total carbohydrate: 4 g
Cholesterol: 7 mg
Dietary fiber: 0 g
Monounsaturated fat: 1 g
Protein: 2 g
Saturated fat: 2 g
Serving size: 1 mushroom
Sodium: 80 mg
Total fat: 3 g

DASH Eating Plan Servings

Fats and oils: 1/2
Vegetables: 1/2

Diabetes Meal Plan Choices

Fats: 1/2
Nonstarchy vegetables: 1/2
Starches: 0

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1/2
Vegetables: 1/2