Pesto mushrooms


A quick and easy side dish or starter for the mushroom lovers amongst us.

4 or 6 big black mushrooms (or portobello mushrooms)
Pesto (about 4/6 teaspoons)
Cream cheese -about 6 tablespoons
pinenuts
Pressed garlic or garlic salt.

Turn the oven onto 200c. Wipe the shrooms clear of all dirt and black bits and place stalk side up on a non-stick baking tray. Season the shrooms with salt, pepper and the garlic and then top each shroom with a tablespoon or so of cream cheese. Then top each shroom with a teaspoon or so of the pesto. Back for 15 – 20 mins. While the mushrooms are cooking, toast some pine nuts and use to top the mushrooms when they are cooked.