Mushroom Chips and Dip

• 12 large white button or crimini mushrooms
• 1/2 cup prepared pesto
• 1/2 cup light sour cream
• Squeeze of lemon, season to taste

Preparation

1 Mix pesto with sour cream, and set aside.
2 Heat grill to medium, about 365º. Cut each mushroom in half. Grill mushrooms 5 minutes with lid closed, turn and grill another 4-5 minutes, until cooked through and starting to brown.
3 Skewer 2-3 mushrooms and remove from grill. Serve skewered mushrooms with pesto dip.

Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com