Mediterranean: Goat cheese stuffed mushrooms

Stuffed mushrooms are one of my favorite ways to enjoy mushrooms. They are also a great hit at parties. If you've been to a party at my house, you've probably tried 'em. Over the years, I have experimented with the stuffing, with cheese and without. I have found that a filling with soft goat cheese works the best.

Goat Cheese Stuffed Mushrooms

12 baby bella mushrooms, stems removed & set aside

1/4 c. bread crumbs

1/4 c. goat cheese

6 sundried tomatoes soaked in oil

2 T. chopped toasted almonds

1/4 c. basil leaves

1 small red bell pepper, cored, deseeded, & roughly chopped

1/8 t. black pepper

1/2 t. Spike seasoning or 1/4 t. salt

1 T. balsamic vinegar

1 T. olive oil

Preheat oven to 350°F. Coat an 8x11 baking dish with PAM cooking spray.

Blend all ingredients, except mushroom caps, in a food processor. Don't over process, you want it a bit chunky.

Brush the mushroom caps with olive oil. Stuff each cap with a generous amount of the goat cheese mixture. Place in baking dish.

Bake uncovered for 20 min.

Enjoy!