Delightful mushroom caps filled with a creamy pesto and cheese mixture, baked to perfection for a delicious appetizer.
Ingredients
12 pieces Mushrooms
2 tablespoons Olive oil
1/2 cup Pesto
1 cup Parmesan cheese
8 ounces Cream cheese
Method
Start by preheating your oven to 375°F (190°C).
Wash the mushrooms well, then gently remove the stems and hollow out the insides, brushing each cap lightly with olive oil.
In a mixing bowl, combine the cheese with the pesto, setting aside a quarter cup of Parmesan for later. Generously stuff each mushroom cap with the cheese and pesto mixture.
Arrange the filled mushroom caps on a baking tray and sprinkle the reserved Parmesan cheese on top.
Bake in the preheated oven for 25 to 30 minutes, or until the cheese is bubbling and golden brown.
