Easy,
quick and reliable party-pleaser.
8 oz. large white or
brown mushrooms, wiped
clean
4 oz. cream cheese,
softened
2 tbsp. pesto concentrate
+ 1 tbsp. olive oil
(or use 3 tbsp regular pesto instead of concentrate
and oil)
salt
and pepper
Preheat
oven to 400. Gently pull stems out of mushrooms. If
the top of the stem breaks off, dig it out with your
fingers. Discard about 1/3 of the stems; finely chop
remaining stems.
Thoroughly
combine chopped stems with all remaining ingredients
except mushroom caps. Spoon cheese mixture into mushroom
caps.
Bake
about 20 minutes, or until mushrooms are dark and tender
and most of the liquid the mushrooms gave off had evaporated
(there will probably still be some liquid). Serve hot.
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