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Stuffed mushrooms have long held a coveted position as a go-to appetizer for gatherings, parties, and intimate dinners alike. Their versatility and ability to marry well with a variety of flavors make them a perennial favorite. Among the many iterations of stuffed mushrooms, the combination of sundried tomatoes and cheeses stands out. This savory filling not only tantalizes the taste buds but also adds an appealing visual element to any appetizer platter.

Stuffed Mushrooms with Sundried Tomato & Cheese

Discover the delicious world of savory sundried tomato and cheese stuffed mushrooms, perfect for any occasion. This easy-to-follow recipe combines earthy cremini mushrooms with a rich filling of cream cheese, Parmesan, and mozzarella, giving you a flavorful appetizer that’s sure to impress. With vibrant sundried tomatoes and fresh herbs adding depth and color, these stuffed mushrooms are not only visually appealing but also packed with nutrition. Perfect for gatherings or cozy dinners, elevate your culinary skills with this delightful dish!
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Ingredients
  

16 large cremini or button mushrooms

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/3 cup sundried tomatoes, chopped (packed in oil for extra flavor)

1/4 cup fresh basil leaves, finely chopped

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp red pepper flakes (optional, for heat)

Salt and pepper, to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Mushrooms: Preheat your oven to 375°F (190°C). Gently clean the mushrooms with a damp cloth to remove any dirt. Carefully twist the stems off and set aside. Using a small spoon, scoop out the insides of the mushroom caps to create space for the filling. Finely chop the removed stems.

    Make the Filling: In a large bowl, combine the softened cream cheese, grated Parmesan, shredded mozzarella, chopped sundried tomatoes, chopped mushroom stems, fresh basil, minced garlic, dried oregano, and red pepper flakes. Mix well until all ingredients are thoroughly combined. Season with salt and pepper to taste.

      Stuff the Mushrooms: Drizzle the olive oil over the mushroom caps and rub to coat evenly. Place the caps on a baking sheet lined with parchment paper, stem side up. Using a spoon, generously fill each mushroom cap with the cheese and sundried tomato mixture.

        Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes or until the mushrooms are tender and the filling is golden and bubbly.

          Serve: Remove from the oven and let cool slightly. Garnish with chopped parsley before serving.

            Enjoy these delightful stuffed mushrooms as an appetizer or a party snack. They are sure to impress your guests with their rich flavors and savory goodness!

              Prep Time, Total Time, Servings: 15 mins | 40 mins | 4-6 servings