These oil free Pesto Stuffed Mushrooms are the perfect little slider to serve as an appetizer. If you like things a little spicy, don’t be afraid to use the red pepper flakes!
- 12 medium Mushrooms
- 2/3 cup Vini’s Pesto Sauce
- ¼ cup (1 ounce) grated Parmesan Cheese
- ¼ cup chopped Roasted Red Pepper
- 3 tablespoons seasoned Breadcrumbs
- 3 tablespoons Pine Nuts
- ¼ cup (1 ounce) shredded Mozzarella Cheese
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1.
Preheat oven to 400°F. Twist off mushroom stems; reserve for another use. Place mushroom caps, stem side up, on un-greased baking sheet.
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2.
Combine pesto, Parmesan cheese, red pepper, breadcrumbs and pine nuts in small bowl; stir until well blended.
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3.
Fill mushroom caps with pesto mixture. Sprinkle with mozzarella cheese. Bake 8 to 10 minutes or until filling is hot and cheese is melted. Serve immediately.
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