Makes about 24

This is a truly delectable yet very easy hors d’oeuver.  You may use home made or commercial pesto sauce. 

 24 large mushrooms

Fresh Basil Pesto   – (or favorite commercial brand)

Mozzarella cheese

Shelled pinenuts

Brush the mushrooms, remove the stems and lightly blanch.   Put a spoonful of pesto sauce in each blanched mushroom cap and top with a sprinkling of grated Mozzarella cheese.  Top each with a few pinenuts.  Pop into a pre heated 350º oven just until the cheese is melted and beginning to brown.  Serve hot.