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Stuffed Mushrooms

Recipe courtesy of St. Francis Hospital & Heart Center®

Total Time: 30 minutes

Yields: 20 servings 



  • 20 crimini mushrooms, washed and stems removed
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup melted butter
  • 3 tablespoons chopped fresh parsley
  • 2 cups fresh basil leaves
  • 1/4 cup fresh Parmesan cheese
  • 2 tablespoons pumpkin seeds
  • 1 tablespoon olive oil
  • 1 tablespoon fresh garlic
  • 2 teaspoons lemon juice
  • 1/2 teaspoon kosher salt



  1. Heat the oven to 350 F. Line the mushroom caps upside down on a baking sheet.
  2. To prepare the topping, in a small bowl, combine the panko, butter and parsley. 
  3. To prepare the filling, place the basil, cheese, pumpkin seeds, oil, garlic, lemon juice and salt in a food processor. Process until evenly mixed.
  4. Generously stuff the mushroom caps with the basil pesto filling. Sprinkle each mushroom with about 1 teaspoon of panko topping. Gently pat down the topping. Bake for 10 to 15 minutes or until golden brown.



Serving size: 1 mushroom

  • Calories: 60kcal
  • Total Fat: 3g
  • Saturated Fat: 2g
  • Cholesterol: 7mg
  • Sodium: 80mg
  • Total Carbohydrate: 4g

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