WW stuffed mushrooms

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Ingredients
  • Cremini mushrooms - 16 medium, stems removed
  • cooking spray - 4 spray(s)
  • table salt - ¼ tsp
  • black pepper - ⅛ tsp
  • uncooked shallot(s) - 2 medium, minced
  • fresh mushroom(s) - 4 oz, mixed gourmet variety, finely chopped
  • minced garlic - 1 tsp
  • rosemary - 1 tsp, minced
  • fresh thyme - 1 tsp, minced (plus extra for garnish)
  • sweet red pepper(s) - 2 Tbsp, minced
Instructions
  • Preheat oven to 350°F.
  • Place mushroom caps on a foil-lined baking pan and lightly coat with cooking spray; sprinkle with salt and black pepper. Roast until tender, 15 minutes; pat dry.
  • Coat a medium skillet with cooking spray; set over medium-high heat. Add shallots and chopped mushrooms; cook, stirring frequently, until softened, 10 minutes. Add garlic, herbs and red pepper; stir and cook 1 minute. Season to taste with salt and pepper (optional) or sprinkle with truffle salt (optional).
  • Divide sautéed mushroom mixture among mushroom caps; serve garnished with thyme.
  • Serving size: 2 stuffed mushrooms.

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