Sun dried tomato stuffed mushrooms
These Sun Dried Tomato Stuffed Mushrooms are a delightful appetizer for a party or gathering. They are vegan-friendly and gluten-free, making them suitable for various dietary preferences. This dish is rich in vitamins and minerals, especially from the sun-dried tomatoes and mushrooms. It is perfect for a holiday appetizer or special occasion.
Ingredients
mushroom
680.39 g
dry bread crumbs
0.5 cups
roasted red peppers
1
from one roasted garlic bulb
1 cloves
kalamata olives
2 Tbsps
onion
1 medium
dried tomatoes
3 Tbsps
olive oil
1 Tbsp
fresh mozzarella
28 g
provolone cheese
33 g
pecorino
25 g
red pepper flakes
1 pinch
oregano
1 tsp
cream cheese
226.8 g
Method
- 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
Nutrition:
Carbs
15 g
Fat
16 g
Protein
12 g
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