Pesto stuffed mushrooms
12 large button mushrooms
⅓ cup pesto
⅓ cup whole-wheat breadcrumbs, plus more for garnish
- Preheat oven to 170°C. Remove and discard mushroom stems.
- Place mushrooms, stem-side up, on a foil-lined baking tray. Set aside.
- Combine pesto and breadcrumbs in a small bowl. Spoon a heaping teaspoon of the pesto mixture into each mushroom cap.
- Bake the filled caps until heated through and lightly browned, 18 to 22 minutes. Sprinkle with breadcrumbs, if desired.
Feeding Kids Tip: If a child doesn’t like something the first time they try it, it doesn’t mean they never will. Try mushrooms in another meal like Chicken Curry or Breakfast Wrap.