G-F Pesto Stuffed Mushrooms

• I spied fresh mushrooms on sale at the store and had to buy them.  Stuffed mushrooms are calling to me but I want to make them without breadcrumbs.  My sister said it's easy when she fries up sausage, drains it, adds sour cream and bakes it in the mushroom caps until it's crispy on top.   So I'm combining two recipes and making some stuffed right now.
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• Clean and pop the stems from an 8 ounce package of baby portabella mushrooms 
• Fry 1/4 lb. ground italian sausage and drain it. (meat optional)

In a blender jar combine:

• 3 leaves fresh basil (1/4 tsp dried)  'cause I had it.
• 1 inch of fresh jalapino (seeded or used canned, I do it all the time)
• 3 sun dried tomato slices (or half of a firm roma tomato)
• 2 Tablespoons chopped walnuts
• 1 whole clove of garlic (or 1/2 tsp minced from a bottle)
• dash of salt  (sea or land, I'm not picky)
• a splash of  olive oil  (actually, I forgot this)
• dollop of sour cream (1/4 cup) could non-dairy alternative or leave it out entirely.
• Toss the leftover stems of the mushrooms in to chop up too. 
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• Blend ingredients together in a blender until smooth. Fold in the cooked sausage and spoon carefully over the upturned mushroom caps in a casserole dish.  Bake 30 minutes until the top is crispy.  Serve with salad and Bette Hagman's recipe for breadsticks.  Delicious.  

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