Pesto Stuffed Mushrooms

• 16 ounces, weight Button Mushrooms
• 3 cloves Garlic
• 8 ounces, weight Cream Cheese, Softened
• 1 container (about 7 Oz. Container) Pesto Sauce
• 6 ounces, weight Shredded Parmesan Cheese

1. 1.
2. Gently clean the mushrooms and pop out the stems.
3. Place them top down on a baking sheet.
4. 2.
5. Mince 2 to 3 cloves of garlic and mash into the softened cream cheese.
6. 3.
7. Spoon enough cream cheese mixture into the hole in the mushroom.
8. Follow with pesto sauce on top.
9. 4.
10. Sprinkle little tiny bits of shredded parmesan onto each mushroom.
11. 5.
12. Broil until cheese melts and pesto creates a crust.
13. 6.
14. Serve.
15. (You can use 1/3 less-fat cream cheese and refrigerated store-bought pesto.)

mushrooms, garlic, weight cream cheese, pesto sauce, parmesan cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/pesto-stuffed-mushrooms/ (may not work)