Tomato-Pesto Stuffed Mushrooms – a delicious recipe with mushrooms, Olive oil, tomatoes, boiling water, nonfat cream cheese, fresh basil. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
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 375u00b0 for 10 to 15 minutes or until thoroughly heated.
788
kcal
Calories
62
g
Fat
41
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 24 large fresh mushrooms, Olive oil-flavored vegetable cooking spray, 15 sun-dried tomatoes (packed without oil), 3/4 cup boiling water, and more.
Yes, Tomato-Pesto Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
