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Pesto Stuffed Mushrooms

By Jason Fung, MD

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
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dishes
Cuisine American, Italian, Mediterranean
Servings 4
Calories 138 kcal

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.
Keyword American, Italian, Mediterranean, Side Dishes
Tried this recipe?Let us know how it was!
Jason Fung, MD

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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