Pesto Stuffed Mushrooms

Pesto Stuffed Mushrooms

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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

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Original recipe yields 12 servings
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  • 12 large button or bella mushrooms, 1½ to 2 inches in diameter
  • ⅓ cup prepared pesto
  • ⅓ cup whole-wheat bread crumbs, 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. In a small bowl, mix together pesto and breadcrumbs. Spoon a heaping teaspoon of the pesto mixture into each mushroom cap.
  4. Bake filled caps for 18 to 22 minutes or until heated through and lightly browned. Sprinkle with extra bread crumbs, 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

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