Stuffed Mushrooms with Peaches and Goat Cheese
Indulge in oversized button mushrooms stuffed with finely diced sweet peaches and creamy goat cheese, all topped with golden panko breadcrumbs and fresh basil. The juicy peaches add vibrant color and flavor, while the hidden goat cheese provides a rich, creamy surprise
Servings 4
Ingredients
- 16 Large Button Mushrooms
- 1 Large Ripe Peach, Finely Diced
- 6 Oz Goat Cheese, Softened
- 2 Tbl Light Whipped Butter
- 1/4 Cup Panko Breadcrumbs
- 2 Tbl Fresh Basil, Finely Chopped
- Salt/Pepper to Taste
- Olive Oil Vegetable Spray
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil spray. Clean the mushrooms and remove the stems. Set the mushroom caps aside and finely chop the stems.
- In a medium bowl, combine the finely diced peach, goat cheese, light whipped butter, chopped mushroom stems, fresh basil, and balsamic vinegar. Mix until well combined. Season with salt and pepper to taste
- Stuff each mushroom cap with the peach and goat cheese mixture, pressing gently to pack the filling. Sprinkle panko breadcrumbs evenly over the stuffed mushrooms.
- Place the stuffed mushrooms on the prepared baking sheet. Lightly spray the tops with olive oil vegetable spray (PAM) to help with browning. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown and bubbly.
- Remove from the oven and let cool slightly before serving. This makes 4 servings with each person getting 4 mushrooms. On WW, each serving is 7 WW Points. Enjoy!