1 pound fresh medium to large size baby bellas
1 jar of Gracious Gourmet Lemon Artichoke Pesto
1 cup fresh Italian or French bread crumbs
2 tablespoons ATOO Spicy Blend Olive Oil
1/2 cup freshly grated Parmigiano Reggiano, Pecorino Romano or Asiago plus ¼ cup for garnishing tops
mushroom stems, finely chopped
Choose 1 pound fresh medium to large size baby bellas for stuffing.
Clean Mushrooms: Wipe outside with a damp paper towel to remove any loose dirt. Don’t run water over them. Baby Bellas have no gills that need to be removed.
Brush mushrooms inside and out with A Taste of Olive Spicy Blend Olive Oil. Coat stems also.
Roast mushrooms & stems on a baking sheet for 15 min at 400°. Mushrooms should be stem side up.
Remove from the oven. There will be juice in the caps. Empty juice in a cup and reserve.
Put bread crumbs in a small mixing bowl. Add Spicy Blend Olive Oil and stir until most has been absorbed by the crumbs.
Add the Gracious Gourmet Lemon Artichoke Pesto, cheese, and mushroom stems. Stir until blended.
Fill mushrooms pressing filling in lightly and mounding it. If the mixture seems too dry to hold together as you fill the mushrooms, add some of the reserved juice.
Add freshly ground pepper to taste.
Top with additional grated cheese.
Place in a rimmed baking sheet leaving space between mushrooms.
Bake at 400° for 15 to 20 minutes or until lightly brown.
Top with parsley.