Mushrooms Stuffed With Sage Pesto

• 1 lb button mushroom (24 mushrooms about 1 1/2-inch in diameter)
• 1 cup loosely packed parsley, Italian flat-leaf
• 14 cup loosely packed fresh sage leaf
• 2 garlic cloves, peeled
• 14 cup parmesan cheese, grated
• 1 tablespoon mayonnaise
• 14 cup olive oil
• 1 slice bread, white or 1 slice wheat, crust removed, torn in pieces
• 12 cup chopped walnuts
• 12 teaspoon salt
• pepper

1. Clean and remove stems from mushrooms.
2. Place rounded side down on a baking sheet.
3. In a food processor, process parsley, sage, garlic and cheese until ground.
4. Mix in mayonnaise and oil until blended.
5. Add bread and walnuts; pulse until finely chopped.
6. Season with 1/2 teaspoons salt and pepper to taste.
7. Using a small spoon, fill mushroom caps with pesto.
8. (Mushrooms may be refrigerated overnight, if desired.
9. ).
10. Before serving, bake at 350* for 12-15 minutes or until mushrooms are soft.

button mushroom, parsley, sage, garlic, parmesan cheese, mayonnaise, olive oil, bread, walnuts, salt, pepper

Taken from www.food.com/recipe/mushrooms-stuffed-with-sage-pesto-447110 (may not work)