Sun Dried Tomato Stuffed Mushrooms
Sun Dried Tomato Stuffed Mushrooms is a hor d'oeuvre that serves 8. For 99 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 129 calories, 8g of protein, and 7g of fat. Not a lot of people made this recipe, and 8 would say it hit the spot. It is brought to you by Foodista. If you have white button mushrooms, asiago, roasted red pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 62%. Try Sun-Dried Tomato Stuffed Mushrooms, Sun-Dried Tomato Stuffed Mushrooms, and Spinach and Sun-Dried Tomato Stuffed Mushrooms for similar recipes.
Servings: 8
Ingredients:
24 ounces, white button mushrooms
½ Cup bread crumbs, divided
1 roasted red pepper, finely diced
cloves from one roasted garlic bulb (about 12) roughly chopped
2 Tbsp. kalamata olives, diced
1 medium onion, finely diced
3 Tbsp. sun-dried tomatoes, finely diced
1 tbsp. olive oil
¼ cup mozzarella, grated
¼ cup Provolone, grated
¼ cup Asiago, grated
1 tbsp. Parmesan
1 tbsp. Romano
pinch red pepper flakes
1 tsp. dried oregano
2 tbsp. mozzarella for topping
1 8oz package of 1/3 fat cream cheese
Equipment:
oven
baking sheet
bowl
Cooking instruction summary:
Preheat oven to 350 Clean mushrooms and remove the stems. Lightly oil mushroom caps and place on a greased cookie sheet. Finely dice mushroom stems, set aside. 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. Over medium heat, saut onions in olive oil until translucent. 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. Add sauted vegetables to the reserved cream cheese mixture. Stir to combine. Scoop one tablespoon of mixture into prepared mushroom caps. Sprinkle with remaining bread crumbs and mozzarella cheese. Bake in the oven for 20-25 minutes until browned. Let stand 5 minutes before serving. Serves 8
Step by step:
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. Sprinkle with remaining bread crumbs and mozzarella cheese.
8. Bake in the oven for 20-25 minutes until browned.
9. Let stand 5 minutes before serving.
10. Serves 8
Nutrition Information:
covered percent of daily need
