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Pesto-Stuffed Mushrooms
Browse the recipe Pesto-Stuffed Mushrooms
Pesto-Stuffed Mushrooms
Prep and Cook Time 20 minutes
YIELD Makes 12 mushrooms
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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:
- Preheat oven to 400°F. Twist off mushroom stems; reserve for another use. Place mushroom caps, stem side up, on ungreased baking sheet.
- Combine pesto, Parmesan cheese, red pepper, breadcrumbs and pine nuts in small bowl; stir until well blended.
- 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.
This recipe appears in:
Vegetables
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 |