Categories: appetizers, not tried

Ingredients

• 24 (1 1/2 inch diameter) mushrooms, about 1 pound
• 1 cup loosely packed parsley, Italian flat-leaf preferred
• 1/4 cup loosely packed Organics Sage leaves
• 2 cloves garlic, peeled
• 1/4 cup grated Parmesan cheese
• 1 tablespoon regular or low-fat mayonnaise
• 1/4 cup Organics olive oil
• 1 slice wheat or white bread, crust removed, torn into pieces
• 1/2 cup chopped walnuts

Directions

1. Clean and remove stems from mushrooms.

2. Place rounded side down on a baking sheet.

3. In a food processor, process parsley, sage, garlic, and cheese until ground.

4. Mix in mayonnaise and oil until blended.

5. Add bread and walnuts; pulse until finely chopped.

6. Season with 1/2 teaspoon salt and pepper to taste.

7. Using a small spoon, fill mushroom caps with pesto.

8. (Mushrooms may be refrigerated overnight, if desired.)

9. Before serving, bake at 350 degrees for 12 to 15 minutes or until mushrooms are soft.

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