Directions

1. Preheat the KitchenAid® 12″ Convection Digital Countertop Oven to 350ºF.
2. Remove the stems from each mushroom and scoop out any of the center part to make the wells of each cap as large as possible.
3. In a small bowl, mix together the pesto, quinoa and cheese. Scoop about 2 teaspoons of the pesto mixture into each mushroom cap and place the mushrooms on the round baking sheet that comes with the oven.
4. Set the timer for 25 minutes and bake the mushrooms until tender.
5. Remove the mushrooms and transfer them to a plate. Sprinkle with a bit more cheese and serve immediately.