I’ve watched a few episodes of “Hoarders” recently, and as a result, I have cleaned out a few of my cupboards. Now, I am pretty much the opposite of a hoarder. In fact, I’ve been known to throw away receipts as soon as I get home, only to realize that I need to return an item and I have to dig through the trash to find it. This has happened too many times to count. You’d think I would have learned my lesson after the first time I found the damp, coffee-ground coated receipt in the bottom of the third bag of garbage I had gone through. Gross, but apparently not gross enough, since I haven’t changed my ways.
I found this cookbook during my cleaning/organizing spree. Weight Watchers Five Ingredient 15 Minute Recipes. I’ve paged through it and bookmarked a handful of recipes I want to try. Since I’ve never made stuffed mushrooms before, this recipe was the first on my list. My kids couldn’t get enough of them. And only 1 PointPlus for 2 mushrooms!
Italian-style Goat Cheese-stuffed Mushrooms
18 large button mushrooms
olive oil cooking spray
2 ounces goat cheese
2 Tbsp. seasoned breadcrumbs
2 Tbsp. chopped drained oil-packed sun-dried tomato halves
2 Tbsp. chopped fresh basil
Preheat oven to 375 degrees F.
Remove stems from mushrooms and discard or save for another use. Brush mushrooms off with a damp paper towel to clean. Place caps on a large baking sheet, rounded sides up. Spray with cooking spray, then turn over.
Combine goat cheese, breadcrumbs, tomatoes, and basil. Spoon about 1 tablespoon filling into each mushroom cap; gently press filling into cap. Bake for 15-17 minutes or until mushrooms are tender and filling is lightly browned. Serve warm. 9 servings (serving size: 2 mushrooms). PointsPlus value per serving: 1.
Recipe from Weight Watchers Five Ingredient 15 Minute Recipes.