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Mushroom Caps with Pesto

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Submitted by pronto

YIELD

2 dozen

PREP

25 min

COOK

10 min

READY

40 min

Ingredients

24 24
EACH EACH MUSHROOMS
fresh
½ 118
CUP ML WALNUTS
or pine nuts
2 473
CUPS ML BASIL
snipped, fresh *
½ 118
CUP ML PARMESAN CHEESE
grated
4 4
EACH EACH GARLIC CLOVES
peeled
¼ 59
CUP ML OLIVE OIL
1 1
X X BLACK PEPPER *

Directions

Preheat oven to 425 degrees F.

In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic.

Process or blend until smooth.

Add pepper to taste.

Remove and discard stems from mushrooms.

Clean mushrooms.

Spoon a rounded teaspoon of pesto into each mushroom cap.

Place a walnut half or several pine nuts atop each.

Bake for about 10 minutes or until hot.

Drain on a paper towel.

Serve warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 159g (5.6 oz)
Amount per Serving
Calories 306 79% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 199mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 25g
Vitamin A 1% Vitamin C 9%
Calcium 17% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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