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Savory stuffed mushrooms are a delightful appetizer that can elevate any gathering, whether it be a casual get-together with friends or an elegant dinner party. Their versatility lies not only in their adaptability to various occasions but also in their ability to cater to a wide range of palates. This particular recipe for Savory Stuffed Mushrooms with Sundried Tomato & Cheese is crafted to tantalize taste buds, making it an ideal choice for both vegetarians and cheese lovers alike. By incorporating sundried tomatoes and a blend of rich cheeses, this dish transforms the humble mushroom into a gourmet experience that is sure to impress.

Stuffed Mushrooms with Sundried Tomato & Cheese

Delight your guests with savory stuffed mushrooms featuring sundried tomatoes and cheese. These bite-sized appetizers combine earthy mushroom flavors with a creamy, rich filling of cream cheese, Parmesan, and mozzarella, all enhanced by the tangy sweetness of sundried tomatoes. Perfect for any gathering, this easy recipe is a crowd-pleaser that caters to vegetarians and cheese lovers alike. Explore how to create these gourmet treats that promise to impress at your next event!
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Ingredients
  

16 large cremini or portobello mushrooms

1 cup cream cheese, softened to room temperature

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/2 cup oil-packed sundried tomatoes, chopped

2 cloves garlic, minced

1/4 cup fresh basil, finely chopped

1/4 cup breadcrumbs (optional, for a crunchy topping)

2 tablespoons olive oil, plus extra for drizzling

Salt and pepper to taste

Optional: Balsamic glaze for drizzling

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's at the right temperature when you are ready to bake.

    Prepare the Mushrooms: Use a damp cloth to gently clean the mushrooms. Carefully remove the stems, setting the caps aside. Finely chop the stems and keep them for the filling.

      Sauté the Filling: In a skillet heated over medium, add 1 tablespoon of olive oil. Once the oil is shimmering, add the finely chopped mushroom stems and the minced garlic. Sauté for about 3-4 minutes until the mushroom stems are tender and the garlic is aromatic.

        Combine the Filling: In a large mixing bowl, combine the sautéed mushroom mixture with the softened cream cheese, grated Parmesan, shredded mozzarella, chopped sundried tomatoes, and fresh basil. Stir well until all ingredients are fully incorporated. Season the mixture with salt and pepper to taste.

          Stuff the Caps: Using a spoon, generously fill each mushroom cap with the creamy cheese and sundried tomato mixture. If desired, sprinkle breadcrumbs on top of each stuffed mushroom for added texture and crunch.

            Arrange and Drizzle: Place the stuffed mushrooms on a baking sheet lined with parchment paper, ensuring they are spaced apart. Drizzle any remaining olive oil over the stuffed tops to enhance their flavor during baking.

              Bake: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the cheese is melted and bubbly.

                Serve: Once baked, remove the mushrooms from the oven and allow them to cool for a few minutes. For a gourmet touch, drizzle balsamic glaze over the warm stuffed mushrooms before serving. They make an exquisite appetizer or a delightful side dish.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4-6 servings