Sun Dried Tomato Stuffed Mushrooms

Sun Dried Tomato Stuffed Mushrooms

Basic Information

  • Servings: 8
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 59.50
  • Health score: 10.00
  • Weight Watcher points: 8.00

Summary

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
    button mushrooms24 ounces
  • bread crumbs
    bread crumbs0.5 Cup
  • roasted pepper
    roasted pepper1
  • from one roasted garlic bulb
    from one roasted garlic bulb1 cloves
  • kalamata olives
    kalamata olives2 Tbsp
  • onion
    onion1 medium
  • sun-dried tomatoes
    sun-dried tomatoes3 Tbsp
  • olive oil
    olive oil1 tbsp
  • mozzarella
    mozzarella0.25 cup
  • provolone
    provolone0.25 cup
  • asiago
    asiago0.25 cup
  • parmesan
    parmesan1 tbsp
  • romano
    romano1 tbsp
  • pepper flakes
    pepper flakes1 pinch
  • oregano
    oregano1 tsp
  • mozzarella
    mozzarella2 tbsp
  • of
    of8 oz
Instructions

Step 1

Preheat oven to 350

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

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

Step 7

Scoop one tablespoon of mixture into prepared mushroom caps.

Step 8

Sprinkle with remaining bread crumbs and mozzarella cheese.

Step 9

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

Step 10

Let stand 5 minutes before serving.

Step 11

Serves 8

Categories

Dish Types: antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe