Broiled Mushrooms with Pesto Stuffing by mouse
Category: Appetizers

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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12-16 large white button mushrooms, washed and stemmed, stems reserved
12 tablespoons pesto (see pesto recipe)
4 tablespoons finely ground soft white bread crumbs (fresh bread crumbs are best
1 teaspoon lemon juice
salt and freshly ground pepper to taste


Instructions:
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Preheat the oven to 450F. Lightly oil a baking sheet (with a lip) or a pan and set aside.

Cut off and discard the tough tips of the mushroom stems. Finely chop the stems. Add the pesto, bread crumbs, lemon juice, salt and pepper, and mix.

Dry the mushroom caps with a paper towel and arrange, stem side up, on the cookie sheet. Fill the caps evenly with the pesto mixture. Bake for 5 minutes on the middle rack. Remove from the oven. Place the rack on the highest position and turn the oven to broil. Broil the mushrooms for 1-2 minutes, or until the filling is slightly browned and bubbly. Allow the mushrooms to cool slightly before serving warm.


Additional comments:
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Leftovers are good cut up and tossed with pasta.



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