Stuffed Champignon Mushrooms
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Cooking tools:
- Baking sheet
- Parchment paper
- Mixing bowl
- Spoon
- Oven
- Measuring cup
- Pepper mill
Ingredients
- Approx 30 Champignon mushrooms de-stalked
- 1 cup Ricotta cheese drained
- ¼ cup Wattle Grove Basil and cashew pesto (or pesto of your choice)
- ¼ cup grated parmesan cheese
- Fresh ground black pepper and salt to taste
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