Save the remaining pesto filling for sauces. You can also add light mayonnaise to it and use it as a sandwich spread. If you have a lot of fresh basil in your garden, make a large batch of pesto filling and freeze it.

Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 to 15 minutes
Total Time: 20 to 25 minutes
Servings: 20

Ingredients

1/4 cup unsalted butter, melted
3 tablespoons fresh chopped parsley
1 1/2 cups panko breadcrumbs
20 cremini mushrooms, washed and stems removed
2 cups fresh chopped basil leaves
1/4 cup shredded Parmesan cheese
2 tablespoons pepitas
1 tablespoon extra virgin olive oil
1 tablespoon minced fresh garlic
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt

Here's how to make it:

In a large bowl, combine the melted butter, panko and parsley. Mix and set aside.
Put the mushroom caps upside down on a baking sheet.
Prepare a food processor with the S-shaped blade. Place all remaining ingredients in the food processor and process until evenly mixed.
Generously stuff each mushroom with the filling mixture. Sprinkle approximately 1 teaspoon of the breadcrumb mixture on top of each filled mushroom. Pat down so the topping sticks to the mushrooms.
Place mushrooms in a preheated 350-degree F oven and bake 10 to 15 minutes until filling and topping are golden brown.

Tips: This recipe can be prepared a day in advance. Refrigerate until ready to serve. Use on sandwiches, flatbreads, meats and in pasta recipes.

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