Sun-Dried Tomato Stuffed Mushrooms Recipe

Name: Sun-Dried Tomato Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 stick butter; 24 ounces white button mushrooms, washed, stems removed; 1/2 cup kalamata olives, pitted and chopped; 1/4 cup chopped fresh flat-leaf parsley; 5 sun-dried tomatoes, chopped; 4 cloves garlic, minced; Splash of white wine, optional; 1/4 cup pine nuts, roughly chopped; 16 ounces mozzarella, cut into bite-size chunks; 1/4 cup fresh basil leaves, chopped

Servings: persons

1/2 stick butter
24 ounces white button mushrooms, washed, stems removed
1/2 cup kalamata olives, pitted and chopped
1/4 cup chopped fresh flat-leaf parsley
5 sun-dried tomatoes, chopped
4 cloves garlic, minced
Splash of white wine, optional
1/4 cup pine nuts, roughly chopped
16 ounces mozzarella, cut into bite-size chunks
1/4 cup fresh basil leaves, chopped

1
Preheat the oven to 350 degrees F.
2
Melt the butter in a large skillet over medium heat and throw in the mushroom caps.
3
Toss them around for 1 minute, and then remove to a baking dish and set aside.
4
To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine.
5
Stir all together and cook for 1 to 2 minutes to release all the flavor.
6
Then remove from the heat.
7
Stir in the pine nuts.
8
Place a chunk of mozzarella inside each mushroom cap.
9
Then pour the sun-dried tomato mixture over the top.
10
Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
11
Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.

593

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.

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

You need 10 ingredients. The key ingredients include: 1/2 stick butter, 24 ounces white button mushrooms, washed, stems removed, 1/2 cup kalamata olives, pitted and chopped, 1/4 cup chopped fresh flat-leaf parsley, and more.

Yes, Sun-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.

Sun-Dried Tomato Stuffed Mushrooms

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