Anti Inflammatory Herb Pesto Stuffed Mushrooms
Total time35 min
Prep time15 min
Cook time20 min
4.9(22)
About FigFig 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
- 1 tbsp olive oil
- ¼ tsp fine sea salt
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
- 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!