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Meat Appetizers can come in virtually any shape and size, but the reaction from friends and family is always delightful.
Pesto-Stuffed Mushrooms
Prep and Cook Time: 20 minutes
Yield: Makes 12 mushrooms
Ingredients:
12
medium mushrooms
2/3
cup prepared basil pesto
1/4
cup (1 ounce) grated Parmesan cheese
1/4
cup chopped roasted red pepper
3
tablespoons seasoned breadcrumbs
3
tablespoons pine nuts
1/4
cup (1 ounce) shredded mozzarella cheese
Preparation:
1.
Preheat oven to 400°F. Twist off mushroom stems; reserve for another use. Place mushroom caps, stem side up, on ungreased baking sheet.
2.
Combine pesto, Parmesan cheese, red pepper, breadcrumbs and pine nuts in small bowl; stir until well blended.
3.
Fill mushroom caps with pesto mixture. Sprinkle with mozzarella cheese. Bake 8 to 10 minutes or until filling is hot and cheese is melted. Serve immediately.
Nutritional Information:
| Serving Size: 1 stuffed mushroom | |
| Sodium | 150 mg |
| Protein | 4 g |
| Fiber | <1 g |
| Carbohydrate | 4 g |
| Cholesterol | 7 mg |
| Saturated Fat | 1 g |
| Total Fat | 5 g |
| Calories from Fat | 62 % |
| Calories | 73 |
Dietary Exchange:
| Fat | 1 |
| Vegetable | 1 |
This recipe appears in:
Vegetables
