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Stuffed Mushroom Caps with Pesto

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Stuffed Mushroom Caps with Pesto

 

24 mushrooms fresh

1/2 cup walnuts or pine nuts, chopped

2 cups basil snipped, fresh

1/2 cup parmesan cheese grated

4 garlic cloves peeled

1/4 cup olive oil

pepper to taste

 

Preheat oven to 425 degrees. In a food processor bowl

or blender container, Place the oil, chopped nuts,

basil, parmesan cheese, and garlic. Process or blend

until smooth. Add pepper to taste. Remove and discard

stems from mushrooms. Clean mushrooms. Spoon a rounded

teaspoon of pesto into each mushroom cap. Place a

walnut half or several pine nuts atop each. Bake for

about 10 minutes or until hot. Drain on a paper towel.

Serve warm. Serves 12

 

 

 

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