PESTO STUFFED MUSHROOMS WITH FETA CHEESE

· Champagne mushrooms – 6 large or 10 medium

· Onion – 1/2 cup chopped fine

· Garlic – 1 small minced

· Breadcrumbs – ¼ cup

· Pesto – 2 tbsp

· Sour cream – 2 tbsp

· Olive oil – ¼ cup

· Feta cheese – ¼ cup chopped into small cubes

· Mozzarella – ¼ cup (grated)

· Salt and pepper to taste

· Clean and wipe the mushrooms with a damp clean kitchen towel.

· Remove stems and chop fine – set aside.

· Using a small teaspoon scoop out the black gills and discard.

· Saute the onions, garlic and chopped stalks for two minutes – set aside to cool.

· Mix all remaining ingredients except the Mozzarella cheese into the cooled onion mixture.

· Place aluminum foil on a banking pan for easy cleanup.

· Drizzle olive oil on the foil.

· Brush mushroom caps with olive oil and place them on the baking tray.

· Stuff each mushroom cap with the filling.

· Place on the baking tray.

· Top with mushrooms with the Mozzarella cheese.

· Baked at 180 C / 360 F for about 15 to 18 minutes.