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,
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 24 ounces button mushrooms
- 0.5 Cup bread crumbs
- 1 roasted pepper
- 1 cloves from one roasted garlic bulb
- 2 Tbsp kalamata olives
- 1 medium onion
- 3 Tbsp sun-dried tomatoes
- 1 tbsp olive oil
- 0.25 cup mozzarella
- 0.25 cup provolone
- 0.25 cup asiago
- 1 tbsp parmesan
- 1 tbsp romano
- 1 pinch pepper flakes
- 1 tsp oregano
- 2 tbsp mozzarella
- 8 oz of
Instructions
- 1
Preheat oven to 350
- 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
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
Over medium heat, saut onions in olive oil until translucent.
- 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
Add sauted vegetables to the reserved cream cheese mixture. Stir to combine.
- 7
Scoop one tablespoon of mixture into prepared mushroom caps.
- 8
Sprinkle with remaining bread crumbs and mozzarella cheese.
- 9
Bake in the oven for 20-25 minutes until browned.
- 10
Let stand 5 minutes before serving.
- 11
Serves 8