Sun Dried Tomato and Basil Stuffed Mushrooms

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

If you are planning a party and looking for a delicious and easy appetizer, this is it.

  • Author: Shawn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 20 mushrooms 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Italian


  • 16 oz container of Baby Porta-bella mushrooms
  • 1/4 cup Sun Dried Tomatoes w/ Italian Basil; coarsely chopped
  • 4 oz cream cheese; softened
  • 1 tablespoon chopped basil {Gourmet Gardens=1 tablespoon}*
  • 1 teaspoon chunky garlic {Gourmet Gardens=1 teaspoon}*
  • 1/4 cup Parmesan, shredded ; divided


  1. Pre heat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. Enjoy!


You can substitute fresh basil leaves and garlic cloves for Gourmet Gardens if you prefer.

Keywords: sun dried tomatoes mushrooms basil, cream cheese, garlic, parmesan cheese

disclaimer: Gourmet Gardens and Mooney Farms provided me with their products, but in no way required me to write this post. All comments are my own.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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