Basil Pesto Stuffed Mushrooms

Ingredients

• 12 mushrooms (crimini, portobello)
• topping:
• 1½ cups panko breadcrumbs
• ¼ cup melted butter
• 3 tablespoons chopped fresh parsley
• filling:
• 2 cups fresh basil leaves
• ¼ cup fresh parmesan cheese
• 2 tablespoons pumpkin seeds
• 1 tablespoon olive oil
• 1 tablespoon fresh garlic
• 2 teaspoons lemon juice
• 1/2 teaspoon salt

Preparation

1. heat the oven to 180°c. 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; set aside.
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.