Dried-Tomato-Stuffed Mushrooms Recipe

Name: Dried-Tomato-Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large fresh mushrooms (1-1/2 to 2-inch diameter); olive oil; 8 dried tomatoes; 1 cup ricotta cheese; ½ cup finely chopped fresh spinach; ½ cup shredded monterey jack cheese (2 ounces); 3 tablespoons freshly grated parmesan cheese; 1 tablespoon snipped fresh basil; 2 cloves garlic, minced; ¼ teaspoon salt; ¼ teaspoon pepper; ½ cup crumbled feta cheese (2 ounces); fresh oregano (optional)

Servings: persons

24 large fresh mushrooms (1-1/2 to 2-inch diameter)
olive oil
8 dried tomatoes
1 cup ricotta cheese
½ cup finely chopped fresh spinach
½ cup shredded monterey jack cheese (2 ounces)
3 tablespoons freshly grated parmesan cheese
1 tablespoon snipped fresh basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon pepper
½ cup crumbled feta cheese (2 ounces)
fresh oregano (optional)

1
Rinse and drain mushrooms.
2
Remove and discard stems.
3
Brush mushroom caps with oil.
4
Arrange in a shallow baking pan, stem side down.
5
Bake in a 350 degree oven for 12 minutes.
6
Drain any liquid.
7
Meanwhile, cover tomatoes with boiling water; soak 10 minutes.
8
Drain; coarsely chop.
9
Combine tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, basil, garlic, salt, and pepper in a bowl.
10
Turn caps stem side up; fill each with ricotta mixture.
11
Sprinkle feta cheese over tops.
12
(Mushrooms can now be covered and chilled overnight.)
13
Bake filled caps in a 450 degree oven for 8 to 10 minutes or until heated through and lightly browned.
14
Garnish with fresh oregano leaves, if desired.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 24 large fresh mushrooms (1-1/2 to 2-inch diameter), olive oil, 8 dried tomatoes, 1 cup ricotta cheese, and more.

Yes, Dried-Tomato-Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dried-Tomato-Stuffed Mushrooms

How did you like this recipe?

Frequently Asked Questions