Pesto Stuffed Mushrooms

---------- Recipe via Meal-Master (tm) v8.01

Title: Pesto Stuffed Mushrooms
Categories: Appetizers, Vegetables
Yield: 1 recipe

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