Sun Dried Tomato Stuffed Mushrooms

antipastistartersnackappetizerantipastohor d'oeuvre
Sun Dried Tomato Stuffed Mushrooms

Sun Dried Tomato Stuffed Mushrooms might be just the hor d'oeuvre you are searching for. This recipe serves 8 and costs $1.28 per serving. One serving contains 228 calories, 10g of protein, and 16g of fat. 8 people were impressed by this recipe. This recipe from Foodista requires sun-dried tomatoes, onion, pepper flakes, and of. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is good. Similar recipes include Sun-Dried Tomato Stuffed Mushrooms, Sun-Dried Tomato Stuffed Mushrooms, and Spinach and Sun-Dried Tomato Stuffed Mushrooms.

Ingredients

name
Image of button mushrooms button mushrooms (680.389 grams)
Image of bread crumbs bread crumbs (0.5 cups)
Image of roasted pepper roasted pepper (1)
Image of from one roasted garlic bulb from one roasted garlic bulb (1 clove)
Image of kalamata olives kalamata olives (2 Tbsps)
Image of onion onion (1 medium)
Image of sun-dried tomatoes sun-dried tomatoes (3 Tbsps)
Image of olive oil olive oil (1 Tbsp)
Image of mozzarella mozzarella (28 grams)
Image of provolone provolone (33 grams)
Image of asiago asiago (25 grams)
Image of parmesan parmesan (1 Tbsp)
Image of romano romano (1 Tbsp)
Image of pepper flakes pepper flakes (1 pinch)
Image of oregano oregano (1 teaspoon)
Image of mozzarella mozzarella (2 Tbsps)
Image of of of (226.796 grams)

Steps

  1. 1 Preheat oven to 350
  2. 2 Clean mushrooms and remove the stems. Lightly oil mushroom caps and place on a greased cookie sheet. Finely dice mushroom stems, set aside.
  3. 3 In a large bowl combine cream cheese, cheeses, half the dried bread crumbs, red pepper flakes and dried oregano. Stir until well combined. Salt and pepper to taste. Set aside.
  4. 4 Over medium heat, saut onions in olive oil until translucent.
  5. 5 Add diced mushroom stems and continue to saut for one minute. Stir in roasted garlic, olives, roasted red peppers, and sun-dried tomatoes Cook until thoroughly heated.
  6. 6 Add sauted vegetables to the reserved cream cheese mixture. Stir to combine.
  7. 7 Scoop one tablespoon of mixture into prepared mushroom caps.
  8. 8 Sprinkle with remaining bread crumbs and mozzarella cheese.
  9. 9 Bake in the oven for 20-25 minutes until browned.
  10. 10 Let stand 5 minutes before serving.
  11. 11 Serves 8
View original recipe on Foodista