Add all pesto ingredients except oil in food processor. Turn on and slowly add oil. Mix until puree

Preheat oven to 350

Prep mushrooms- destem and degill SAVE STEMS. Stems should break off quite easily and use spoon to scrape out gills. Wash mushrooms and stems under light running, cold water

Rough chop stems, carrots, and squash (looking for 1 cup of each), add pinch of salt and pepper and saute until soft.

Mix veggies and pesto and spoon into mushroom caps

Lightly oil cookie sheet and place mushrooms on pan

Bake 10-13 minutes until mushroom is soft. (Optional) Sprinkle with cheese and bake until melted