1 c Italian bread crumbs
1/2 c Pesto
2 tb Prepared horseradish
1 lb Fresh mushrooms
Pimentos
Wash and stem the mushrooms and allow to dry. Combine bread crumbs
and pesto; mix well. Add horseradish and blend thoroughly. Pack
each mushroom cap, mounding with the pesto mixture.
If serving cold, lay a small piece of pimento across top for color,
and serve. If you'd like to serve them hot, omit the pimento; place
in a 350F oven and bake for 15 minutes. Serve immediately.
Karen Kaleta-Johnson/Franklin, "The Kitchen Table: Where Herbs &
Spices Make a Difference" column in "The Herb Companion." June/July
1992. Posted by Cathy Harned.
