Bodfish Bob's Basil-Pesto Stuffed Mushrooms

Served at Bob's Bistro.

Ingredients:

12 large button mushrooms
1 tablespoon olive oil
1/2 cup bread crumbs
1/4 cup Basil Pesto
1/4 cup nonfat plain yogurt
2 tablespoons low-fat sour cream
1 tablespoon pine nuts, chopped

Preparation:

Preheat grill to medium-high.

Brush any dirt from the mushrooms and
carefully snap off the stem ends.

Reserve the stems for another use.

Lightly oil the mushroom tops with the
olive oil and set them aside on a platter.

Place the bread crumbs, basil pesto, yogurt,
and sour cream in a bowl and mix to combine.

Spoon equal amounts into the cavity of each
mushroom and top with the pine nuts.

Place the mushrooms on a grill rack and transfer to the grill.

Grill for 10 minutes, until the mushrooms are moist and tender.

Transfer the mushrooms to a platter or individual small plates.