basil pesto stuffed mushrooms

Serves: 12

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

Method:
heat the oven to 180°c. line the mushroom caps upside down on a baking sheet.
to prepare the topping, in a small bowl, combine the panko, butter and parsley; set aside.
to prepare the filling, place the basil, cheese, pumpkin seeds, oil, garlic, lemon juice and salt in a food processor. process until evenly mixed.
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.