|
| Pesto Stuffed Mushrooms
Categories: Mushrooms, Bread Crumb, Stuffed, Vegetables, Appetizers
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 |
|