Tomato-Pesto Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
24 large fresh mushrooms |
olive oil-flavored vegetable cooking spray |
15 sun-dried tomatoes (packed without oil) |
3/4 cup boiling water |
1/3 cup nonfat cream cheese |
1/4 cup minced fresh basil |
1/4 cup minced pecans, toasted |
1 (8-ounce) carton nonfat sour cream |
1 clove garlic, minced |
1/4 cup fine, dry breadcrumbs |
Directions:
1. Clean mushrooms with damp paper towels. Remove stems, reserving stems for another use.
2. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add mushroom caps, and saute 10minutes. Remove mushroom caps from skillet, and drain onpaper towels.
3. Combine tomatoes and boiling water in a small bowl; cover and let stand 15 minutes. Drain and finely dice tomatoes. Combine tomato, cream cheese, and next 4 ingredients; stir well.
4. Spoon 1 heaping tablespoon of tomato mixture into each mushroom cap; sprinkle each with 1/2 teaspoon breadcrumbs. Arrange on a baking sheet coated with cooking spray. Bake at 375° for 10 to 15 minutes or until thoroughly heated.
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