Pepita Pesto-Stuffed Mushrooms

• 40 small cremini or white mushrooms, stems removed
• 6 tablespoons unsalted pepitas (pumpkinseeds), toasted and divided
• 1 cup flat-leaf parsley leaves
• 1 cup cilantro leaves
• 2 ounces cotija or fresh Parmesan cheese, grated (about 1/2 cup)
• 3/4 teaspoon grated orange rind
• 2 tablespoons fresh orange juice
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, chopped
• 2 tablespoons olive oil

1. Heat a large nonstick skillet over medium-high heat. Arrange mushroom caps, stem sides up, in pan; cook 5 minutes, shaking pan occasionally. Turn mushrooms over; cook 5 minutes, shaking pan occasionally. Place mushrooms, stem sides down, on paper towels to drain and cool.
2. Place 4 tablespoons pepitas, parsley, and next 7 ingredients (through garlic) in a food processor; process until chopped. With processor on, slowly pour oil through food chute; process until well blended.
3. Fill each mushroom cap with about 1 teaspoon pesto; top evenly with remaining 2 tablespoons pepitas.

cremini, pumpkinseeds, flatleaf parsley, cilantro, parmesan cheese, orange rind, orange juice, salt, red pepper, garlic, olive oil

Taken from www.myrecipes.com/recipe/pepita-pesto-stuffed-mushrooms (may not work)