Low Iodine Herb Pesto Stuffed Mushrooms
Total time35 min
Prep time15 min
Cook time20 min
4.9(22)
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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.
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