Heat the oven to 350 F. Line the mushroom caps upside down on a baking sheet.
Prepare the topping, in a small bowl, combine the panko, butter, and parsley; set aside.
Prepare the filling, place the basil, cheese, pumpkin seeds, oil, garlic, lemon juice and salt in a food processor. Process until evenly mixed.
Generously stuff the mushroom caps with the basil pesto filling. Sprinkle each mushroom with about 1 teaspoon of panko topping. Gently pat down the topping. Bake for 10 to 15 minutes or until golden brown.
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