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
- 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
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 Facts
Pesto Stuffed Mushrooms
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Italian, Mediterranean, Side Dishes