No Reviews
You must be logged in to post a review.
Pesto, cream cheese, and mushrooms. Could it be any easier or better?
1. Gently clean the mushrooms and pop out the stems. Place them top down on a baking sheet.
2. Mince 2 to 3 cloves of garlic and mash into the softened cream cheese.
3. Spoon enough cream cheese mixture into the “hole” in the mushroom. Follow with pesto sauce on top.
4. Sprinkle little tiny bits of shredded parmesan onto each mushroom.
5. Broil until cheese melts and pesto creates a “crust.”
6. Serve.
(You can use 1/3 less-fat cream cheese and refrigerated store-bought pesto.)
No Comments
Leave a Comment!
You must be logged in to post a comment.