Directions:
- Gently pull out the stalks from the mushrooms and chop the stalks finely. Heat half the oil in a skillet, add the chopped onion, zucchini and mushroom stalks, cook over low heat until soft, about 5 minutes. Let mixture become cold.
- Preheat the oven to 400*.
- Place the onion mixture in a blender with the pesto sauce and blend to a coase paste. Add enough Parmesan cheese to form a thicker paste. Transfer to a bowl and stir in the egg yolk.
- Lightly saute the mushroom caps in the remaining oil for 1 minute, then drain. Fill each cap with the pesto stuffing, place on a baking sheet and bake for 5-8 minutes or until tender when tested with a sharp knife. Alternatively, cook the mushrooms under a hot broiler. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.5 Kcal (743 kJ) | ||
| Calories from fat | 146.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.29g | 25% | |
|---|---|---|---|
| Cholesterol | 29.97mg | 10% | |
| Sodium | 197.13mg | 8% | |
| Potassium | 103.62mg | 2% | |
| Total Carbs | 2.53g | 1% | |
| Sugars | 0.93g | 4% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 5.77g | 12% | |
| Vitamin C | 3mg | 5% | |
| Iron | 0.3mg | 2% | |
| Calcium | 156.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 307.18 Kcal (1286 kJ) | ||
| Calories from fat | 253.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.2g | 25% | |
|---|---|---|---|
| Cholesterol | 51.87mg | 10% | |
| Sodium | 341.16mg | 8% | |
| Potassium | 179.33mg | 2% | |
| Total Carbs | 4.39g | 1% | |
| Sugars | 1.61g | 4% | |
| Dietary Fiber | 1.19g | 3% | |
| Protein | 9.98g | 12% | |
| Vitamin C | 5.1mg | 5% | |
| Iron | 0.5mg | 2% | |
| Calcium | 271.6mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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