Stuffed Crimini Mushrooms with Basil-Pumpkin Seed Pesto and Crispy Panko Topping
COOK TIME: 20 minutes
PREP TIME: 20 minutes
SERVINGS: 4
INGREDIENTS
20 crimini mushrooms, washed and stems removed
2 cups fresh basil leaves
¼ cup fresh Parmesan cheese, grated
2 tablespoons pumpkin seeds
1 tablespoon olive oil
1 tablespoon fresh garlic, minced
2 teaspoons lemon juice
½ teaspoon kosher salt
1½ cups panko breadcrumbs
¼ cup melted butter
3 tablespoons chopped fresh parsley
INSTRUCTIONS
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a food processor, combine basil leaves, Parmesan cheese, pumpkin seeds, olive oil, garlic, lemon juice, and kosher salt. Pulse until a coarse pesto forms. Scrape down the sides as needed.
Stuff each mushroom cavity with a spoonful of the pesto mixture, pressing lightly to fill. Arrange the stuffed mushrooms on the prepared baking sheet.
In a medium bowl, combine panko breadcrumbs, melted butter, and chopped fresh parsley. Stir until the breadcrumbs are evenly coated.
Spoon or press a small mound of the breadcrumb mixture onto the top of each stuffed mushroom, covering the filling.
Bake for 18–20 minutes, or until the mushrooms are tender and the topping is golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving. Serve warm as an appetizer or side dish.
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