Pesto-Stuffed Mushrooms

by the Editors of Publications International, Ltd.

Browse the article Pesto-Stuffed Mushrooms

Pesto-Stuffed Mushrooms Photo
Pesto-Stuffed Mushrooms
Prep and Cook Time: 20 minutes
Yield: Makes 12 mushrooms
See Cooking Videos
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