Basil pesto stuffed mushrooms

This appetizer can be prepared a day in advance. Refrigerate until ready to serve.

Ingredients (Serves 20)

20 crimini mushrooms, washed and stems removed

Topping:

1 1/2 cups panko breadcrumbs
1/4 cup melted butter
3 tablespoons chopped fresh parsley

Filling:

2 cups fresh basil leaves
1/4 cup fresh Parmesan cheese
2 tablespoons pumpkin seeds
1 tablespoon olive oil
1 tablespoon fresh garlic
2 teaspoons lemon juice
1/2 teaspoon kosher salt

Directions

Heat the oven to 350 F. 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.