Pesto Stuffed Mushrooms

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!

Ingredients

• 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

Directions

1. 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.

2. 2.

   Combine pesto, Parmesan cheese, red pepper, breadcrumbs and pine nuts in small bowl; stir until well blended.

3. 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.