Low Sodium Herb Pesto Stuffed Mushrooms

Total time35 min

Prep time15 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the mushrooms

12 large cremini mushrooms (about 1.5 inches wide), stems removed and reserved
Crimini Mushrooms Whole Crimini Mushroom - 1 Lb Trader Joe's Sliced Crimini Mushrooms
Windmill Farms Organic Whole Crimini Mushrooms 8 oz
See all
1 tbsp olive oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the pesto

2 cups fresh basil leaves, loosely packed
½ cup fresh flat-leaf parsley leaves, loosely packed
2 cloves garlic, roughly chopped
¼ cup olive oil
1 tbsp lemon juice
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
reserved mushroom stems, finely chopped
1 tsp olive oil

For serving

fresh basil leaves, for serving (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2
Toss the mushroom caps with 1 tbsp olive oil and 1/4 tsp salt until evenly coated, then arrange them gill-side up on the prepared baking sheet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!