Carrie’s Experimental Kitchen

Basil Pecan Pesto Stuffed Mushrooms

Basil Pecan Pesto Stuffed Mushrooms make a nice addition to your holiday table or game day snacking. They’re also gluten-free!

Basil Pecan Pesto Stuffed Mushrooms make a nice addition to your holiday table or game day snacking. They're also gluten-free! 

If you like mushrooms, especially stuffed, like we do then you have to try these Basil Pecan Pesto Stuffed Mushrooms. Oh my goodness, these were phenomenal! These stuffed mushrooms are low in cholesterol and sodium and high in iron, niacin, riboflavin, and B6. All that and they’re only 41 calories each…BONUS!
 Basil Pecan Pesto Stuffed Mushrooms
To make these mushrooms you’ll need white button mushrooms, pecans, fresh basil, garlic, grated Pecorino Romano cheese and extra virgin olive oil. Combine all but the mushrooms in a mini food processor and blend until smooth; then stuff the mushroom caps. Bake in a 425 degree F oven for about 15 minutes or until the mushrooms start to soften.  The flavor combination of fresh basil and pecans really gave these Basil Pecan Pesto Stuffed Mushrooms an exquisite taste. ~Enjoy!

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Basil Pecan Pesto Stuffed Mushrooms
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Basil Pecan Pesto Stuffed Mushrooms make a nice addition to your holiday table or game day snacking. They're also gluten-free! 

Course: Appetizer
Servings: 12
Author: Carrie's Experimental Kitchen
Ingredients
  • 12 Large White Button Mushrooms
  • 15 Whole Shelled Pecans
  • 1 c . Fresh Basil
  • 1 Garlic Clove
  • 2 tbsp . Pecorino Romano Cheese, grated
  • 2 tbsp . Extra Virgin Olive Oil
  • Cooking Spray
Instructions
  1. Preheat oven to 425 degrees.
  2. Wipe off mushrooms off with a damp cloth and remove the stems; then set them on a baking sheet.
  3. Add the pecans, basil and cheese to your food processor and pulse until the contents are fine; then add the oil and pulse again until the mixture forms together.
  4. Stuff each mushroom cap with the pesto mixture; then spray the tops with cooking spray.
  5. Bake for 15 minutes.
Recipe Notes

Calories 41, Fat 3.9g, Carbohydrates 1.1g, Fiber .4g, Sugar .5g, Protein 1.1g *Nutritional information provided by Calorie Count and may not be 100% accurate.

Nutrition Facts
Basil Pecan Pesto Stuffed Mushrooms
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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One Comment

  1. Common Herbs Used in Mediterranean-Style Cooking | Carrie's Experimental Kitchen |
    May 27, 2014 at 5:58 am - Reply

    […] Basil Pecan Pesto Stuffed Mushrooms,  Lemon Basil Popovers, Garlic Basil Butter, Tortellini with Garlic, Brown Butter and […]

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