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FUNGHI RIPIENI CON PESTO

Serve these as a first course or with grilled fish, poultry, or veal chops.

INGREDIENTS:
Herb-Infused Olive Oil
12 large firm white mushrooms, stems removed and caps wiped clean
1 small lemon, halved
1/2 cup (approx.) Basil Pesto
1/3 cup freshly grated Parmesan or Romano cheese

DIRECTIONS: Preheat oven to 375°F. Brush bottom of baking dish with olive oil. Rub mushroom caps with with lemon to prevent darkening. Brush caps with olive oil. Arrange rounded side down in single compact layer in baking dish. Fill mushroom with pesto. Sprinkle tops With about 2½ tablespoons cheese. Drizzle small amount of olive oil over each. (Can be prepared several hours ahead to this point. Cover dish tightly with plastic wrap and refrigerate.) Bake until filling bubbles, 8 to 12 minutes. Sprinkle with remaining cheese and serve.

SERVES 6


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