Making Mayo's Recipes: 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.

Heat the oven to 350 F.

Line the mushroom caps upside down on a baking sheet.

In a small bowl, combine the panko, butter, and parsley to prepare the topping; set aside.

Place the basil, cheese, pumpkin seeds, oil, garlic, lemon juice, and salt in a food processor to prepare the filling. Process until evenly mixed.

Generously stuff the mushroom caps with the basil pesto filling.

Sprinkle each mushroom with about 1 teaspoon of panko topping and gently pat down the topping.

Bake for 10 to 15 minutes or until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens