Pesto and Cheese Stuffed Mushrooms

Submitted by Kelly Wing, Sous Chef with the Shaarey Zedek Synagogue Catering Department

 

 

Ingredients

Method

Preheat oven to 190º C (375º F).

Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil.

In a medium-size mixing bowl, combine cheese and pesto, reserving 60 ml (1/4 cup) Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese.

Bake for 20 to 25 minutes, or until the cheese is bubbling and brownish.