Pesto Stuffed Mushrooms
Yield
6 servingsPrep
20 minCook
15 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
bread crumbs
italian style |
|
| ½ | cup |
basil pesto
|
*
|
| 2 | tablespoons |
horseradish
prepared |
|
| 1 | pound |
mushrooms
fresh |
|
| 1 | x |
pimentos
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
bread crumbs
italian style |
|
| 118 | ml |
basil pesto
|
*
|
| 3E+1 | ml |
horseradish
prepared |
|
| 453.6 | g |
mushrooms
fresh |
|
| 1 | x |
pimentos
|
*
|
Directions
Wash and stem the mushrooms and allow to dry.
Combine bread crumbs and pesto; mix well.
Add horseradish and blend thoroughly.
Pack each mushroom cap, mounding with the pesto mixture.
If serving cold, lay a small piece of pimento across top for color, and serve.
If you'd like to serve them hot, omit the pimento; place in a 350℉ (180℃) F oven and bake for 15 minutes.
Serve immediately.
