Pesto Stuffed Mushrooms

1 c Italian bread crumbs

1/2 c Pesto

2 tb Prepared horseradish

1 lb Fresh mushrooms

Pimentos 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.