Simple, easy and delicious – this is the perfect dip for all of your summertime gatherings!
12 large white button or crimini mushrooms
1/2 cup prepared pesto
1/2 cup light sour cream
Squeeze of lemon, season to taste
Mix pesto with sour cream, a squeeze of lemon and set aside.
Heat grill to medium, about 365º. Cut each mushroom in half. Grill mushrooms 5 minutes with lid closed, turn and grill another 4-5 minutes, until cooked through and starting to brown. Skewer 2-3 mushrooms and remove from grill. Serve skewered mushrooms with pesto dip.
Recipe Courtesy of the Mushroom Council, www.mushroominfo.com and Mushrooms Canada, www.mushrooms.ca.