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Mushrooms Stuffed With Sage Pesto

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“Just in time for your Super Bowl Party. These awesome shrooms take on a zesty flavor when filled with a sage and parsley pesto.”
READY IN:
32mins
SERVES:
12
YIELD:
24 mushrooms
UNITS:
US

Ingredients Nutrition

Directions

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

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