- 12 crimini mushroom caps
- Sparrow Lane Extra Virgin Olive Oil
- Sparrow Lane Dark Balsamic Vinegar
- 3 tablespoons kale or basil pesto
- 3 ounces cream cheese
- De-stem mushrooms, toss with oil & vinegar. Bake at 350 degrees just until mushrooms sweat, about 10 min.
- While baking, combine pesto & cream cheese.
- When the mushrooms are done, let cool and then scoop in cream cheese mixture. Put back in the oven until the cheese mixture starts to melt.
- Remove from oven, let cool, and serve.