Stuffed Pesto Mushrooms

Preheat oven to 425º F. Coat a rimmed baking sheet with olive oil spray.

Remove stems from mushrooms and finely chop. Thinly slice the green onions, including the green tops.

Heart a large nonstick skillet over medium heat and spray with olive oil. Add chopped mushrooms stems, onions, zucchini, celery and bell pepper. Cook for 3 to 5 minutes, stirring frequently, until vegetables are tender and dry. Remove from heat, stir in 4 tablespoons pesto and season with salt and pepper to taste.

Spoon the vegetable mixture evenly into the mushroom caps, and place on the prepared baking sheet. Bake for 15 minutes or until the mushrooms are tender. Remove from oven and sprinkle with mozzarella and Parmesan cheese and top with remaining pesto. Return to oven and cook for an additional 3 to 5 minutes or until the cheese melts.