These Sun Dried Tomato and Basil Stuffed Mushrooms are a quick and easy appetizer that everyone will love.
I didn’t plan on making stuffed mushrooms.
I actually had something completely different in mind.
I went to the store around the corner from my house to pick up the main ingredient for my planned recipe, only to find that they were out.
I had to think quick.
I saw some mushrooms, and I grabbed them.
It turned out to be a good idea.
If you are planning a party and looking for a delicious and easy appetizer, this is it. It takes just a few minutes to pull of of this together and just a few more minutes for them to bake.
I used baby porta-bella mushrooms cause I like the color, and texture. You can use white button mushrooms if you can’t get ahold of the baby bellas.
I removed the stems and chopped them up pretty good. By using the stems for the base of the filling it really adds bulk and texture. Plus I don’t like wasting food. Give these yummy Sun Dried Tomatoes a rough chop as well.
And since I am a habitual plant killer, I have converted to using Gourmet Garden’s herbs. They do all the hard work of chopping the herbs and packing them into these cute little tubes that stay fresh for up to 3 months!
It’s like having a fresh garden in my fridge. {swoon}
So add some cream cheese and fresh basil to our filling.
A little fresh chunky garlic…
See how fast this is coming together!
Give it a good mix, and start stuffing!
I mean it.
They aren’t called stuffed mushrooms for nothing!
Grate some fresh Parmesan on top, and pop them in the oven.
The flavors of the sun dried tomatoes, basil, and garlic just come together and sing harmoniously in your mouth.
I am so glad I picked up that package of mushrooms.
And look at how fancy they look!
I should cater parties.
Or not.
But I totally could…
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Sun Dried Tomato and Basil Stuffed Mushrooms
Ingredients
- 16 oz cremini mushrooms
- 1/4 cup Sun Dried Tomatoes w/ Italian Basil, coarsely chopped
- 4 oz cream cheese, softened
- 1 tablespoon basil, chopped
- 1 teaspoon garlic, minced
- 1/4 cup Parmesan, shredded ; divided
Instructions
- Pre heat oven to 400 degrees F.
- Wash mushrooms and carefully remove all the stems. Place all the mushroom caps on a foil lined baking sheet and set aside. Roughly chop the mushroom stems and place in a small bowl. Add the sun dried tomatoes, cream cheese, basil, garlic, and 2 tbsp of Parmesan cheese and mix to combine.
- Stuff the mushroom caps with the mixture and then sprinkle the remaining Parmesan cheese over the tops. Place in oven for 10 minutes. Remove from oven and serve immediately.
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Valentina
so wishing these were coming out of my oven any second for lunch! yum! and so pretty, too!
Stefani
Those look yummy!
amy
oh, yum! i absolutely love stuffed mushrooms but rarely eat them because my husband isn't a big mushroom fan. SOB! wish i lived closer so i could've come over for a few of these. =)
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bakeaholicmama
I am not a huge mushroom person… but THESE just made my mouth water!
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iwashyoudry
Oh man! What is with people and their aversion to mushrooms??! They are so tasty! You can come over anytime!
iwashyoudry
That is a big compliment! Thanks!
iwashyoudry
Thanks! I loved how quickly they came together too!
Comfort of Cooking
Wow, these look mouthwatering Shawn! Lovely, elegant appetizer for any party!
Wendy
I'm not a mushroom fan, but hubbyman is….he would love me forever if I made these for him!
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Diane
drool……….I love mushrooms and that filling looks wonderful
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iwashyoudry
Lol I come from a non mushroom loving family… So I feel for your husband! Haha.
Natalie
Yowza!!! Look at those photos!!! These look fantastic; definitely putting them on the "to try" list!!
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iwashyoudry
Thanks Diane! 🙂
iwashyoudry
Isn't that fun!? I love being spontaneous!
iwashyoudry
Thanks Natalie!
foodstoriesblog
I love when that happens. Sometimes my best dishes are spur of the moment!