Roasted red peppers, mushrooms and basil pesto topped with creamy goat cheese. A savory delight! Recipe by Janet G.
- ½ tablespoon olive oil
- 8 mushrooms, diced
- ½ cup roasted red peppers, diced (drained if from a jar)
- 2 tablespoons basil pesto
- 2 packages (15 count, each) Athens® Phyllo Shells
- 1 log (4 ounces) goat cheese, crumbled
Preheat oven to 350⁰F. Heat oil in a medium sauté pan. Add mushrooms and cook over medium heat for 5 minutes or until tender. In a medium bowl, mix together mushrooms, roasted red peppers and basil pesto. Spoon mixture into phyllo shells, top with goat cheese and place on a baking sheet. Bake for 8-10 minutes, or until cheese just starts to melt. Serve warm.
Serving size: 1 shell (16g), Amount per serving: Calories 35, Calories from Fat – 5, Total Fat –2g, Saturated fat – 0.5g, Trans Fat – 0g, Cholesterol – 5 mg, Sodium – 35mg, Dietary Fiber – 0g, Total carbohydrate – 2g Sugars – 0g, Protein – 1g,