Pesto-Stuffed Mushrooms

Ingredients:

12 medium mushroom caps
2/3 cup prepared basil pesto
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup chopped roasted red pepper
3 tablespoons seasoned breadcrumbs
3 tablespoons pine nuts
1/4 cup shredded low fat mozzarella cheese

Steps:

1. Preheat oven to 400 degrees. Place mushroom caps, stem side up, on baking sheet.
2. Combine pesto, Parmesan cheese, red pepper, breadcrumbs and pine nuts in small bowl; mix until well blended.
3. Fill mushroom caps with pesto mixture. Sprinkle each with mozzarella cheese. Bake 8 to 10 minutes or until filling is hot and cheese is melted. Serve immediately.

Inspiration: Pesto-Stuffed Mushrooms, The Appetizer Bible

Suggestions: This is a great appetizer to make ahead of time and keep the stuffing separate and cook in small batches to have fresh as guests arrive. Also be sure that you have good medium size mushrooms or larger, as the smaller caps can be hard to keep the pesto inside.

Commentary: These were first made for when we had friends over for dinner on Travis' new dining room set. The mushrooms were a hit, even with someone who was skeptical. Additionally, the following evening these were served with the Baked Shrimp with Tomatoes and Feta.