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)
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.