Basil Pesto Stuffed Mushrooms

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are gluten-free and healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Prepare the food processor for mixing ingredients.

Add Parmesan cheese into the food processor.

Add pumpkin seeds into the food processor.

Add basil into the food processor.

Mince garlic and add it into the food processor.

Add lemon juice into the food processor.

Pour olive oil into the food processor.

Blend the mixture in the food processor until well combined, scraping down the sides as needed.

In a separate bowl, add Panko breadcrumbs for the topping.

Add chopped parsley into the bowl with Panko breadcrumbs.

Add liquefied vegetable spread into the bowl with Panko and parsley.

Mix the topping ingredients together until slightly moist.

Prepare crimini mushrooms for stuffing.

Stuff each mushroom with about a tablespoon of the pesto mixture.

Top the stuffed mushrooms with the Panko topping mixture.

Place the stuffed mushrooms in the oven.

Bake the stuffed mushrooms at 350°F for about 10 to 15 minutes.

Remove the stuffed mushrooms from the oven after 15 minutes and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens