To make the pesto sauce heat a non-stick frying pan with a medium heat and dry roast 1 tablespoon of blanched almonds and 1 tablespoon of pinenuts between 3 to 4 minutes, set aside, then add 2 cups of tightly packed spinach to mortar, 3 fresh basil leaves, 1 clove of garlic that has been minced and the toasted almonds and pinenuts, using a pestle pound down on the ingredients for about 3-4 minutes until everything is well mashed, then add 1/4 cup of shredded queso Manchego and season everything with sea salt and freshly cracked black pepper, mix it all again and then slowly drizzle in between 1 to 2 tablespoons of extra virgin Spanish olive oil while you continue to stir, cover with seran wrap and add to the fridge

Grab about 9 large button mushrooms, clean them well, then remove the stem from each one, using a spoon scrape the inside of the mushroom just to make the hole a little bit bigger, discard any excess that comes out from scrapping, finally season the mushrooms with sea salt

Heat a non-stick frying pan with a HIGH heat and add 2 tablespoons of extra virgin Spanish olive oil, once the oil get´s hot add the mushrooms hole side up, after about 1 1/2 minute flip the mushrooms to sear the other side, after searing the mushrooms for a total of 3 minutes remove them from the pan

Add the seared mushrooms to a plate and stuff them with the homemade pesto

Enjoy!