Pesto Stuffed Mushrooms

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   1.

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   Gently clean the mushrooms and pop out the stems.

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   Place them top down on a baking sheet.

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   2.

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   Mince 2 to 3 cloves of garlic and mash into the softened cream cheese.

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   3.

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   Spoon enough cream cheese mixture into the hole in the mushroom.

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   Follow with pesto sauce on top.

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   4.

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    Sprinkle little tiny bits of shredded parmesan onto each mushroom.

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    5.

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    Broil until cheese melts and pesto creates a crust.

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    6.

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    Serve.

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    (You can use 1/3 less-fat cream cheese and refrigerated store-bought pesto.)

* Per serving · 4 servings · Values may vary.

No additional tips available.