recipeName: 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
steps: 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.
NER: mushrooms panko breadcrumbs butter parsley filling basil leaves parmesan cheese pumpkin seeds olive oil garlic lemon juice salt