Stuffed Mushrooms

Ingredients

24 medium mushrooms
2 Tbsp. grated Parmesan
1/3 cup fresh white breadcrumbs
½ tsp. oregano
2 tsp. Pesto Sauce
¾ tsp. Garlic in Oil
2 tsp. chopped parsley
1 Tbsp. (+ 2 Tbsp.) olive oil

Instructions

(yields 24 mushrooms)

Wash, dry and remove the stems from the mushroom caps. Julienne the stems and small dice. Add the remaining ingredients, except the 2 Tbsp. of olive oil, and mix well. Fill the caps heaping full. Drizzle with the additional 2 tablespoons of oil and bake at 350° for 15–20 minutes.