italian-style goat cheese-stuffed mushrooms

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.