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Pesto stuffed mushrooms

Yield: 1 Recipe

Ingredients:

• 1 c Italian bread crumbs
• 1/2 c Pesto
• 2 tb Prepared horseradish
• 1 lb Fresh mushrooms

Instructions:

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. Posted by Cathy Harned.

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