Tomato-Pesto Stuffed Mushrooms

• 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

1. Clean mushrooms with damp paper towels. Remove stems, reserving stems for another use.
2. 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.
3. 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.
4. 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 375u0b0 for 10 to 15 minutes or until thoroughly heated.

mushrooms, olive oil, tomatoes, boiling water, nonfat cream cheese, fresh basil, pecans, clove garlic, breadcrumbs

Taken from www.myrecipes.com/recipe/tomato-pesto-stuffed-mushrooms (may not work)