Stuffed Portobello Mushrooms

8 large whole Portobello Mushrooms caps 2 bunches basil 3 cloves garlic (more if you like garlic) 1/2 cup Extra Virgin Olive Oil 1/2 cup shredded Parmesan Cheese Pine nuts if wanted

Clean and dry basil leaves - take off of stems Grind in Cuisinart Stand Mixer, add in 3 cloves minced garlic, drizzle olive oil in mixer while processing, add 1/4 cup of Parmesan Cheese and nuts Fill Portobello mushroom caps with pesto mixture, sprinkle on other 1/4 cup of shredded Parmesan Cheese Place in pan large enough to hold all eight mushrooms cap side up. Broil for 15 minutes or until top surface of mushrooms are brown. Serve