I think it's safe to say that my morning sickness is finally starting to fade away! Yesterday I had the energy and appetite to make Pesto Stuffed Mushrooms!  Unfortunately I didn't take a picture (they didn't last long!), but I wanted to share the recipe since it is so easy!

Ingredients:

• 1 batch of whole mushrooms - about 14 (any variety is fine, I used white)
• 1/4 cup of parmesan cheese
• 2-3 Tbsp of pre-made pesto sauce
• 1/4 cup Italian bread crumbs

Directions:

1. Pre-heat oven to 425 degrees.
2. Wash mushroom caps and remove stems (center should be hallow).
3. Spray cooking spray on a baking dish, and place mushroom caps hallow-side down on the dish - spray cooking spray on top of the mushroom caps as well.
4. Cook in the oven for 5 minutes, and remove.
5. In a small bowl, mix parmesan cheese, pesto and bread crumbs.  Feel free to add more or less of these ingredients to obtain the flavor/texture you prefer.
6. Flip mushroom caps over in the dish (hallow side up), and stuff with the pesto mix.  (*optional: add pine nuts on top)
7. Place dish back in the oven and cook for 8-10 minutes, or until cooked through.
8. Enjoy!!