Yield: 1 batch
|1 cup||Italian bread crumbs|
|2 tablespoons||Prepared horseradish|
|1 pounds||Fresh mushrooms|
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 350 F. oven and bake for 15 minutes. Serve immediately.
The editors wrote: "This is a great little appetizer before dinner or at parties. It's also a creative way to use all that fresh pesto that tends to clutter the kitchen in summer." From Karen Kaleta-Johnson/Franklin, NC in "The Kitchen Table: Where Herbs and Spices Make a Difference" column in "The Herb Companion." June/July 1992, Vol. 4, No. 5. Pg. 68.
Posted by Cathy Harned.
Submitted By BARRY WEINSTEIN On 12-13-94