- until tender.
- Fill mushroom caps with shallot mixture. Combine the goat cheese,
- tomatoes and pesto; spoon over the tops. Bake for 5-7 minutes or
- until heated through. Drizzle with remaining oil; garnish with basil
- if desired.
- Yield: 8 servings.
Nutritional Facts: 1 stuffed mushroom equals 252 calories, 17 g fat (5 g saturated fat), 21 mg cholesterol, 428 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.