1 cup of Italian bread crumbs 1/2 cup of Pesto 2 tablespoons of prepared horseradish 1 pound of fresh mushrooms Pimentos
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 350ºF. oven and bake for 15 minutes. Serve immediately. Karen Kaleta-Johnson/Franklin, "The Kitchen Table: Where Herbs & Spices Make a Difference" column in "The Herb Companion." June/July 1992. Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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