Pesto Stuffed Mushrooms
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Pesto Stuffed Mushrooms
1 c Italian bread crumbs
1/2 c Pesto
2 tb Prepared horseradish
1 lb 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 350F 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.
From: Cathy Harned.
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