Pesto Stuffed Mushrooms

Pesto Stuffed Mushrooms

0 Reviews
From: EatingWell.com, November 2018

This finger food is the perfect healthy appetizer to get your party going. Three ingredients are all it takes to make this elegant hors d'oeuvre—no one will ever guess how easy they were to make! Want to keep things plant-based? Use vegan pesto in the breadcrumb stuffing. You can also swap the whole-wheat breadcrumbs for gluten-free.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 12 large button or bella mushrooms, 1½ to 2 inches in diameter
  • ⅓ cup prepared pesto
  • ⅓ cup whole-wheat breadcrumbs, plus more for garnish

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Remove and discard mushroom stems.
  2. Place mushrooms, stem-side up, on a foil-lined baking sheet. Set aside.
  3. Combine pesto and breadcrumbs in a small bowl. Spoon a heaping teaspoon of the pesto mixture into each mushroom cap.
  4. Bake the filled caps until heated through and lightly browned, 18 to 22 minutes. Sprinkle with breadcrumbs, if desired.

Nutrition information

  • Serving size: 1 mushroom
  • Per serving: 45 calories; 3 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 2 g protein; 3 mcg folate; 2 mg cholesterol; 0 g sugars; 0 g added sugars; 64 IU vitamin A; 1 mg vitamin C; 49 mg calcium; 0 mg iron; 56 mg sodium; 78 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat, ½ vegetable

Reviews 0