Prep and Cook Time 20 minutes
Makes 12 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|
- 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.
|Serving Size:||1 stuffed mushroom|
|Saturated Fat||1 g|
|Total Fat||5 g|
|Calories from Fat||62 %|
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