
Pesto Stuffed Mushrooms
Between the pesto overflowing with basil and olive oil, the juicy ripe tomatoes, and the richer flavor of the mushrooms, this is an appetizer to go with any Italian-inspired food you can dream up. Recipe from Paleo Leap
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
Nutrition Facts
Pesto Stuffed Mushrooms
Amount per Serving
Calories
138
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Cholesterol
1
mg
0
%
Sodium
149
mg
6
%
Potassium
305
mg
9
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
441
IU
9
%
Vitamin C
2
mg
2
%
Calcium
36
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.