I'm sure you are all much relieved that this is the last Easter Brunch entries. These were quite easy to prepare and different than regular stuffed mushrooms - there are no breadcrumbs to be found in there! Pepita Pesto-Stuffed Mushrooms (adapted from Cooking Light ) 20 cremini or white mushrooms, stems removed 2 T olive oil 6 T pepitas - toasted 1 c parsley 1 c cilantro 2 oz parmesan cheese zest of 1 orange 2 T fresh orange juice 1 clove garlic minced 2 T olive oil hot pepper flakes to taste salt/pepper Heat a large skillet and add a little olive oil. Place mushrooms in stem side up. Cook for about 5 minutes. You will start to see a little liquid gathering in the caps. Flip over and cook another 5 minutes or so. Place stem side down on paper towels to drain. Place 4 T of peptias and the remaining ingredients, except olive oil, into a food processor. Pulse until ingredients are chopped. With food processor running, drizzle in ol...