1 c Italian bread crumbs
1/2 c Pesto
2 tb Prepared horseradish
1 lb Fresh mushrooms
Pimientos

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 pimiento across top for color, and serve. If you'd like to serve them hot, omit the pimento; place in a 350F oven and bake for 15 minutes. Serve immediately.