Tomato-Pesto Stuffed Mushrooms

Oxmoor House
2 dozen appetizers.


+ Add To Shopping List
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


Clean mushrooms with damp paper towels. Remove stems, reserving stems for another use.

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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 35
Caloriesfromfat 28 %
Fat 1.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.2 g
Carbohydrate 4.3 g
Fiber 0.0 g
Cholesterol 1 mg
Iron 0.0 mg
Sodium 73 mg
Calcium 0.0 mg