Pesto Stuffed with Mushrooms

I came up with the recipe about 15 years ago and it has become my go to recipe when I need to take an appetizer to a party. I prefer to make my own pesto, but you can use store bought pesto in a pinch.

Pesto Stuffed with Mushrooms

12 Large Mushrooms

1 small lemon

½ c Fresh pesto (recipe below)

1/3 c Parmesan Cheese, freshly grated

Preheat oven to 350 degrees

Remove mushrooms stems, rinse and pat dry

Roll lemon to release juices, cut in half

Rub mushroom caps with lemon half

Place mushroom caps in casserole or roasting pan

Using a funnel or spoon, fill mushrooms with pesto

Top with parmesan cheese

Bake for 30 minutes or until cheese is melted and pesto is bubbly

Makes 12 mushrooms

Fresh Basil Pesto

2 c Packed Fresh Basil leaves, stems removed

½ c Pine Nuts

3 Large Garlic Cloves

½ t Salt

¾ c Parmesan Cheese, freshly grated

2/3 c Olive Oil

2 T Lemon Juice

In a large food processor add basil, pine nuts, garlic, salt and parmesan cheese

Puree until mixture is smooth, about 3-4 minutes

Add Lemon Juice and puree for 1 minute

While the processor is on the blend setting, slowly add the olive oil until it is absorbed into the mixture.

Makes 1 cup

Refrigerate until use in tightly sealed container. Keeps fresh for about 2 weeks. Can be frozen for 1-2 months.