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    Pesto Stuffed Mushrooms


    Source of Recipe


    Unkown
    Yield: 16 servings

    16 medium mushrooms
    1/4 cup basil pesto
    2 tablespoons bread crumbs
    2 tablespoons grated Parmesan cheese

    Preheat oven to 400 degrees F. Twist off the mushroom stems and reserve for another use. Place the caps, cavity side up, in a baking dish.

    In a small bowl, stir together the pesto and bread crumbs. Stuff the cavity of each mushroom with 1 heaping teaspoon of pesto filling.

    Sprinkle the Parmesan cheese on top of each mushroom. Bake 7 minutes, or until the mushrooms are heated through and begin to brown. Serve while hot.

    Per Serving: 34 Calories; 2g Fat; 2g Protein; 3g Carbohydrate; trace Fiber; 2mg Cholesterol; 46mg Sodium.
 

 

 

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