Ingredients
- 1 c Italian bread crumbs
- 1/2 c Pesto
- 2 tb Prepared horseradish
- 1 lb Fresh mushrooms
- Pimientos
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 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.
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Submitted 6/13/05.
Source: www.culinary.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Pesto Stuffed Mushrooms