Oven-Roasted Mushrooms with Peanut-Pesto

Instructions

1. Heat the oven to 350°F.
2. Make the peanut pesto: Place the basil and parsley in a blender or food processor. Puree. Add the remaining ingredients and process until the mixture is smooth and creamy. Set aside. 

3. Wipe the mushrooms with a paper towel to remove any soil. (Do not wash the mushrooms or they will “bleed” and lose nutrition and flavor.) Remove the stems and reserve for another use.
4. Combine the breadcrumbs and pesto; mix well. Add the horseradish and blend thoroughly. Using a small spoon, mound the pesto mixture into each mushroom cap. Top each mushroom with diced pimento or roasted pepper. Arrange the mushroom caps on a baking sheet and bake for 15 minutes.
5. Serve immediately in their sauce with crusty whole grain French bread.