Mushrooms Stuffed with Pesto

Clean mushrooms and cut out stems with scissors or a knife. Chop stems into small cubes.

Heat 2 tablespoons of oil in a pan and brown mushroom caps on both sides. Drain on paper towels. 

Toast pine nuts in a dry pan until golden brown. Remove from pan and set aside.

Peel and finely chop garlic. Heat 1 tablespoon of oil in a pan and saute garlic and chopped mushroom stems for a few minutes. Rinse and spin dry arugula.  

Place arugula, pine nuts, garlic and mushroom mixture and the rest of olive oil in a blender and puree. Add Parmesan cheese and lemon zest, season with salt and pepper to taste.

Stuff mushroom caps with pesto, arrange in a greased baking pan and bake in preheated oven at 200°C (approximately 400°F) for about 8-10 minutes.