Sun Dried Tomato Stuffed Mushrooms

Sun Dried Tomato Stuffed Mushrooms
Sun Dried Tomato Stuffed Mushrooms

Sun Dried Tomato Stuffed Mushrooms

Hey friends! Ever need an appetizer that’s guaranteed to disappear the second it hits the table? These stuffed mushrooms are my go-to. They’re cheesy, savory, and have this incredible depth of flavor that feels way fancier than the effort required. They’re perfect for a dinner party or just treating yourself on a Tuesday.

Let's Get Prepped

First things first, get that oven preheating to 350°F (175°C). Grab a package of whole mushrooms—cremini work great. Give them a quick clean and gently pop the stems out. Lightly oil the caps and place them on a greased baking sheet, ready for their filling. Don’t you dare throw those stems away! Finely dice them up; they’re packed with flavor and we’re using them.

Making the Magical Filling

In a large bowl, let’s make the creamy base. Combine a block of softened cream cheese with some grated parmesan, half of your dried breadcrumbs, a pinch of red pepper flakes for a subtle kick, and some dried oregano. Give it a good stir until it’s all happy together. Season with a good pinch of salt and pepper, then set it aside.

Now, for the flavor bomb. In a skillet over medium heat, sauté some diced onion in olive oil until it’s soft and translucent. Toss in those diced mushroom stems and cook for another minute. Then, stir in a few cloves of roasted garlic (trust me, it’s a game-changer), some chopped kalamata olives, roasted red peppers, and finally, the star of the show: finely chopped sun-dried tomatoes. Let it all cook until it’s fragrant and heated through.

Bringing It All Together

Scrape that beautiful, savory veggie mixture right into the bowl with the cream cheese. Mix it all together until it’s completely combined. Now, just take a spoon and fill each mushroom cap with a generous tablespoon of the filling. Top them with the remaining breadcrumbs and a little sprinkle of mozzarella cheese for that perfect golden-brown top.

The Final Act

Pop those beauties in the oven for 20-25 minutes. You’ll know they’re done when your whole kitchen smells amazing and the tops are beautifully browned. This is the hardest part: let them stand for about 5 minutes before serving. They’re molten lava hot right out of the oven, and that rest time lets the flavors settle perfectly.

This recipe makes about 8 servings, but I won’t judge if you decide to call it a main course for two. Enjoy!

What to Expect (A Sensory Checklist!)