18 large mushrooms
2 tablespoons butter
1/3 cup sliced spring onions
2 tablespoons Genoese Fresh Basil CHUNKY PESTO
2 tablespoons port wine
1/2 cup breadcrumbs fresh
1/4 cup parsley chopped
1/4 cup cheese grated Jarlsburg (or any good Swiss cheese)
2 tablespoons cream fresh
2 tablespoons grated Parmesan Cheese
salt and pepper
3 tablespoons butter melted
1 tablespoon cheese grated Jarlsburg

Wipe the mushrooms with a damp cloth and trim the stems.
Carefully break the stems from the cap and finely chop.
Melt 2 tablespoons butter in a sauté pan and sauté the scallions and chopped mushroom stems for 3 to 4 minutes until slightly soft.
Add the pesto and the port.
Simmer for approximately 2 minutes until the port has reduced by half.
Remove from the pan and let cool for 5 minutes.
Add the fresh bread crumbs, parsley, and the cheese to the pesto mixture.
Add just enough cream to lightly bind the mixture together.
Season to taste with salt and pepper.
Dip the outside of the caps in the 3 tablespoons melted butter and mount the stuffing lightly in the centre.
Top with the remaining tablespoon of Jarlsburg cheese and drizzle the caps with the remaining melted butter.
Place close together in a shallow baking dish and bake uncovered at 180C for 15-20 minutes.
Serve warm.