- 2 tsp. chopped parsley
- ¾ tsp. chopped garlic
- 2 tsp. Pesto Sauce
- ½ tsp. oregano
- 1/3 cup fresh white breadcrumbs
- 2 Tbsp. grated Parmesan
- 24 medium mushrooms
- 1 Tbsp. (+2 Tbsp.) olive oil
- 1 Wash, dry and remove the stems from the mushroom caps. Julienne the stems and small dice.
- 2 Add the remaining ingredients, except the 2 Tbsp. of olive oil, and mix well.
- 3 Fill the caps heaping full.
- 4 Drizzle with the additional 2 tablespoons of oil and bake at 350° for 15–20 minutes.