Make fresh basil pesto or you can use your favorite store bought.
You can use either cremini or button mushrooms.
Pesto and Parmesan Stuffed Mushrooms
8 to 10 servings
1 cup basil pesto
1/2 cup grated Parmesan cheese
2 tablespoons plain breadcrumbs
24 medium-size button or cremini mushrooms, stemmed
24 pine nuts
Organic olive oil cooking spray
Set a rack in the middle of the oven and preheat the oven to 375° F.
Combine the pesto, Parmesan cheese, and breadcrumbs in a mixing bowl. Using a small spoon stuff the mushrooms with the pesto mixture, being careful not to overstuff, and place a pine nut in the center of each.
Lightly spray a rimmed baking sheet with the olive oil and arrange the mushrooms on it in a single layer. Bake on the middle rack of the oven for 8 to 10 minutes, until golden brown. Remove from the oven, let cool for 5 minutes, and serve.