Instructions:

Rinse mushrooms well. Gently remove mushroom stems without damaging mushroom cap. Chop mushroom stems and set aside. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.

Add chopped mushrooms stems, zucchini, carrots and green onions and sauté until crisp-tender (8-10 minutes). Stir in breadcrumbs and pesto and mix well.

Divide mixture and gently pack in a mound on the mushroom caps. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange mushrooms on sheet and roast at 425°F until mushrooms are tender, about 15 minutes. Sprinkle mushrooms with cheese and continue cooking 5 minutes.

Makes about 4 servings.