Mushroom chips and dip
- Serves:
- 12
- Preparation:
- 5 minute(s)
- Cooking:
- 10 minute(s)
- Mix pesto with sour cream, and set aside. Cut each mushroom in half.
- Season to taste with salt, pepper, and lemon juice.
- For each serving, skewer 12 mushroom halves and grill 5Â minutes on each side, until cooked through and starting to brown.
- Serve skewered mushrooms with 1/4 cup pesto dip.
Ingredients
- 3 cups pesto
- 3 cups light sour cream
- 72 large (about 3 pounds) white button or crimini mushrooms
- Lemons, as needed
