You can make these mushrooms as a delicious, healthy appetizer for your next book club or party or add a little bit of a protein topping and make it a quick and tasty dinner.
24 small organic mushrooms
1/2 cup fresh pesto
2 TBSP olive oil
24 garlic cloves
1/4-1/2 cup freshly grated parmesan cheese
Preheat oven to 375
Place garlic cloves on a baking sheet with olive oil and salt and bake for 15 minutes or until soft and slightly brown.
While the garlic cloves are baking, remove stem and scoop out a little bit of the middle of the mushrooms
Place mushrooms stem side up on a baking tray
After garlic cloves are done place 1 garlic clove at the base of each mushroom.
Top each mushroom with a dollop of pesto so that the center is about 3/4 full
Add parmesan cheese to cover the top of each mushroom. You can also add some prosciutto or chicken for protein and turn this into a light dinner.
Place in the oven and bake for 15 minutes then broil for 3 minutes.
Recipe and post by Darby Jackson (see original post).