Stuffed Portabello Mushrooms

• 2 large portabello mushrooms, stems removed
• 1/2 cup (125 ml) pesto
• 1/2 cup (125 ml) Monterey Jack cheese, shredded
• 1/2 cup (125 ml) bread crumbs
• salt and pepper

1. Wash and quickly dry the mushrooms.
2. Mix pesto, cheese, and bread crumbs in a bowl.
3. Add salt and pepper to taste.
4. Spoon into the mushroom centers, packing the mixture down and spreading to the edges.
5. Bake at 350 degrees (175 C.) until the cheese is lightly browned, about 15 or 20 minutes.
6. Serve with a knife and fork, and your favorite beverage.

portabello mushrooms, pesto, cheese, bread crumbs, salt

Taken from online-cookbook.com/goto/cook/rpage/00027D (may not work)