Sun Dried Tomato Stuffed Mushrooms

Ready in : 45 mins

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

button mushrooms

24 ounces

bread crumbs

0.5 Cup

roasted pepper

1

from one roasted garlic bulb

1 cloves

kalamata olives

2 Tbsp

onion

1 medium

sun-dried tomatoes

3 Tbsp

olive oil

1 tbsp

mozzarella

0.25 cup

provolone

0.25 cup

asiago

0.25 cup

parmesan

1 tbsp

romano

1 tbsp

pepper flakes

1 pinch

oregano

1 tsp

mozzarella

2 tbsp

of

8 oz

Cooking in Steps

1
Preheat oven to 350

oven
2
Clean mushrooms and remove the stems. Lightly oil mushroom caps and place on a greased cookie sheet. Finely dice mushroom stems, set aside.

mushrooms

cookies

cooking oil

baking sheet
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.

red pepper flakes

salt and pepper

dried oregano

breadcrumbs

cream cheese

bowl
4
Over medium heat, saut onions in olive oil until translucent.

olive oil

onion
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.

roasted red peppers

sun dried tomatoes

roasted garlic

mushrooms

olives
6
Add sauted vegetables to the reserved cream cheese mixture. Stir to combine.

cream cheese

vegetable
7
Scoop one tablespoon of mixture into prepared mushroom caps.

mushrooms
8
Sprinkle with remaining bread crumbs and mozzarella cheese.

mozzarella

breadcrumbs
9
Bake in the oven for 20-25 minutes until browned.

oven
10
Let stand 5 minutes before serving.
11
Serves 8

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Sun Dried Tomato Stuffed Mushrooms

Ingredients

button mushrooms

24 ounces

bread crumbs

0.5 Cup

roasted pepper

1

from one roasted garlic bulb

1 cloves

kalamata olives

2 Tbsp

onion

1 medium

sun-dried tomatoes

3 Tbsp

olive oil

1 tbsp

mozzarella

0.25 cup

provolone

0.25 cup

asiago

0.25 cup

parmesan

1 tbsp

romano

1 tbsp

pepper flakes

1 pinch

oregano

1 tsp

mozzarella

2 tbsp

of

8 oz

Cooking in Steps

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.

mushrooms

cookies

cooking oil

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.

red pepper flakes

salt and pepper

dried oregano

breadcrumbs

cream cheese

4 Over medium heat, saut onions in olive oil until translucent.

olive oil

onion

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.

roasted red peppers

sun dried tomatoes

roasted garlic

mushrooms

olives

6 Add sauted vegetables to the reserved cream cheese mixture. Stir to combine.

cream cheese

vegetable

7 Scoop one tablespoon of mixture into prepared mushroom caps.

mushrooms

8 Sprinkle with remaining bread crumbs and mozzarella cheese.

mozzarella

breadcrumbs

9 Bake in the oven for 20-25 minutes until browned.

10 Let stand 5 minutes before serving.

11 Serves 8

Nutrition ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

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