Adapted from Mangia
Bunch of basil (I used 2 1/2 ounces)
1/2 cup sun dried tomatoes in oil
1/4 cup pine nuts
1 clove of garlic, smashed
1/4 teaspoon sea salt
2 tablespoons olive oil
1 8 ounce package of baby portabella mushrooms
Put basil in food processor and pulse to chop. Add the tomatoes, pine nuts, garlic and sea salt and pulse till almost smooth. Drizzle in the olive oil and pulse to combine.
Preheat oven to 350º. Remove stems from mushrooms and place caps in a baking dish. Stuff each cap with pesto.
Bake for 30-45 minutes. Sprinkle with Parmesan during last couple minutes of baking.