"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Presto Pesto Mushrooms Recipe

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This recipe for Presto Pesto Mushrooms, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Jurkanin
Added: Thursday, February 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 large (2 1/2" diameter) mushrooms
olive oil for brushing
12 heaping tbsp. prepared pesto
4 TB freshly grated Parmesan cheese
freshly ground pepper

Directions:
Directions:
Preheat oven to 375. Remove stems from mushrooms. Lightly brush mushrooms with olive oil.( You may omit this step.) Place mushrooms, rounded side down, on baking sheet lined with foil. Place dollop of pesto in each cap. Sprinkle with Parmesan and pepper. Bake 8-10 min. Serve immediately.

 

 

 

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