Pesto Stuffed Mushrooms
Ingredients
- 12 large cremini mushrooms stems removed
- 2 tbsp olive oil extra-virgin
- 1/2 tomato seeded and thinly sliced
- 1/4 cup pesto
- salt
- pepper
Instructions
- Brush the mushrooms on both sides with olive oil and season with sea salt and black pepper to taste.
- Heat a large skillet over a medium heat and cook the mushrooms 5 minutes on each side, or until just tender.
- Fill each mushroom with about a teaspoon of pesto sauce.
- Top with the diced tomato.
- Serve immediately!
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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