Stuffed Mushrooms Sun-Dried Tomato
Highlighted under: Comfort Cravings Kitchen
Delightful stuffed mushrooms filled with a savory sun-dried tomato mixture, perfect as an appetizer or side dish.
These Stuffed Mushrooms with Sun-Dried Tomato are not only easy to prepare but also packed with flavor. Perfect for entertaining or a cozy dinner at home!
Why You'll Love This Recipe
- Bursting with savory flavors from sun-dried tomatoes and herbs
- A delightful combination of textures with a crispy topping
- Quick to prepare, making it a perfect choice for last-minute gatherings
Perfect for Any Occasion
Stuffed mushrooms are a fantastic appetizer that can elevate any gathering, from casual get-togethers to formal dinner parties. Their bite-sized nature makes them easy to serve and enjoy, allowing guests to mingle while savoring delicious flavors. Whether you're hosting a holiday celebration or a simple family dinner, these stuffed mushrooms with sun-dried tomatoes will be a hit.
Not only are they tasty, but they also cater to various dietary preferences. With a rich filling of cream cheese and sun-dried tomatoes, they offer a vegetarian option that's both hearty and satisfying. Feel free to accommodate gluten-free guests by using gluten-free breadcrumbs for topping.
Flavor Variations
While the classic sun-dried tomato filling is absolutely delightful, you can easily customize this recipe to suit your taste. Consider adding crumbled sausage for a meaty twist, or incorporate spinach for added color and nutrition. Cheese lovers can experiment with different types of cheese, such as feta or mozzarella, to create a unique flavor profile.
Herbs and spices can also be adjusted according to your preference. Experiment with fresh basil or oregano for an Italian flair, or include a pinch of red pepper flakes for a touch of heat. Each variation can bring a new dimension to the stuffed mushrooms, keeping things exciting for you and your guests.
Storage and Reheating Tips
If you find yourself with leftovers, don't worry! Stuffed mushrooms can be stored in an airtight container in the refrigerator for up to three days. To maintain their deliciousness, reheat them in the oven at 350°F (175°C) for about 10 minutes, ensuring they are warmed through without losing their crispy topping.
For longer storage, consider freezing the unbaked stuffed mushrooms. Simply prepare them up to the baking stage, then place them on a baking sheet to freeze individually before transferring them to a freezer-safe container. When you're ready to enjoy them, bake them directly from the freezer, adding a few extra minutes to the cooking time for perfectly cooked mushrooms.
Ingredients
Stuffed Mushrooms
- 12 large button mushrooms
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/4 cup breadcrumbs
Gather all the ingredients before starting to ensure a smooth cooking process.
Instructions
Prepare the Mushrooms
Preheat the oven to 350°F (175°C). Clean the mushrooms and remove the stems. Set the caps aside and chop the stems finely.
Make the Filling
In a bowl, mix together the chopped mushroom stems, sun-dried tomatoes, cream cheese, Parmesan cheese, garlic, parsley, Italian seasoning, salt, and pepper until well combined.
Stuff the Mushrooms
Stuff each mushroom cap with the filling mixture, pressing it down slightly. Sprinkle breadcrumbs on top for added texture.
Bake
Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Let the stuffed mushrooms cool slightly before serving. Enjoy!
Nutritional Benefits
These stuffed mushrooms not only taste great but also offer a variety of nutritional benefits. Mushrooms are low in calories and high in essential nutrients, including vitamins B and D, which support metabolism and immune health. They also contain antioxidants that help combat oxidative stress in the body.
Sun-dried tomatoes, on the other hand, are concentrated sources of vitamins and minerals. They provide lycopene, a powerful antioxidant linked to heart health, and are rich in dietary fiber, which aids digestion. Combined, these ingredients create a delicious dish that contributes to your overall well-being without compromising flavor.
Serving Suggestions
When serving stuffed mushrooms, consider pairing them with a refreshing salad or a charcuterie board for a well-rounded meal. A light vinaigrette can complement the savory flavors of the mushrooms, while an assortment of cured meats and cheeses can enhance the overall dining experience.
These stuffed mushrooms also make a fantastic addition to a brunch spread. Serve them alongside quiches or frittatas for a delightful combination. Their versatility allows them to shine in various culinary contexts, making them a worthy addition to your recipe collection.
Questions About Recipes
→ Can I use other types of mushrooms?
Yes, you can use portobello or cremini mushrooms for a different flavor.
→ How long can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
→ Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and stuff the mushrooms just before baking.
→ Is this recipe gluten-free?
You can make it gluten-free by using gluten-free breadcrumbs.
Stuffed Mushrooms Sun-Dried Tomato
Delightful stuffed mushrooms filled with a savory sun-dried tomato mixture, perfect as an appetizer or side dish.
Created by: Emma
Recipe Type: Comfort Cravings Kitchen
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Stuffed Mushrooms
- 12 large button mushrooms
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/4 cup breadcrumbs
How-To Steps
Preheat the oven to 350°F (175°C). Clean the mushrooms and remove the stems. Set the caps aside and chop the stems finely.
In a bowl, mix together the chopped mushroom stems, sun-dried tomatoes, cream cheese, Parmesan cheese, garlic, parsley, Italian seasoning, salt, and pepper until well combined.
Stuff each mushroom cap with the filling mixture, pressing it down slightly. Sprinkle breadcrumbs on top for added texture.
Place stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 40mg
- Sodium: 320mg
- Total Carbohydrates: 14g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 6g