Parmesan stuffed mushrooms
Preheat the oven to 200°C. Line a baking tray with baking paper. Remove the stalks from 12 closed cup mushrooms and place, skin-side up, on the tray. Bake for 5 mins.
Turn the mushrooms over, then fill each hollow with about ½ tsp basil pesto.
Finely grate 20g Parmesan and sprinkle a little over each mushroom. Bake for another 5 mins or until lightly golden.