---------- Recipe via Meal-Master (tm) v8.01
       Title: Pesto Stuffed Mushrooms
  Categories: Appetizers, Vegetables
       Yield: 1 recipe
       1 c  Italian bread crumbs
     1/2 c  Pesto
       2 tb Prepared horseradish
       1 lb Fresh mushrooms
   Wash and stem the mushrooms and allow to dry.  Combine bread crumbs
   and pesto; mix well.  Add horseradish and blend thoroughly.  Pack
   each mushroom cap, mounding with the pesto mixture.
   If serving cold, lay a small piece of pimento across top for color,
   and serve.  If you'd like to serve them hot, omit the pimento; place
   in a 350F oven and bake for 15 minutes.  Serve immediately.
   Karen Kaleta-Johnson/Franklin, “The Kitchen Table: Where Herbs &
   Spices Make a Difference” column in “The Herb Companion.” June/July
   1992.  Posted by Cathy Harned.