Clean the mushrooms with a dry cloth. Sort out 8-10 medium mushrooms for the worm. Set one mushroom aside as a head and break out the stems on the rest. Using a baller, scoop out some of the mushrooms. Wash, quarter and seed the tomato. Drain the mozzarella. Chop the tomato and mozzarella into small pieces. Cut basil leaves into fine strips. Mix the tomato, cheese and basil with the Pesto Rosso and season to taste. Fill the cheese-pesto mixture into the mushroom caps. Place the mushroom caps one after the other on the shish kebab skewer. Make sure that the skewer sticks out a little at the back. Finish by sticking the head on so that the mushroom stem is facing forward. Grill the worm and mushroom hats until the cheese has melted. Turn the worm frequently during this process. For the tail of the worm, cut a piece of bell bell pepper to a point and stick it on the back of the skewer. Pin the mini peppers to the head with toothpicks as eyes.
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