Sun-Dried Tomato Stuffed Mushrooms

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I've made these twice already. They are easy & delicious and look very pretty with the red from the tomatoes and the green from the basil on top. The second time, I used fontina cheese instead of mozzarella because it has a bit more flavor but they are delicious either way!

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I made this tonight and my husband & I loved it!! I enjoy watching Ree's show, it inspires me to make new dishes.

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I made this dish last night for a meeting at my home--not only was it easy--but it was also so so delicious!

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Very Tasty,Awesome!!Love this Pioneer Lady...:

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I made these for a Halloween party and they were a hit!

When I tasted them, I thought these flavors would make a great pasta dish!! I used the same ingredients but added a can of chicken broth with linquine pasta, garnished with the mozzarella cheese and basil on top and WOW! It was amazing! Try this!
You will impress your friends and family! Thanks to Lee Drummond for these great flavors!

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I am always looking for good grain-free recipes. This one is a keeper. We thought it could have used a little salt and maybe some red chile flakes, but it was very good. I'll be making this one again and again.

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I thought these were very good! I would make 2 minor changes and that would be to use 1/2 the butter and to add salt at the end. Even with the olives the mushrooms needed some salt. Very easy to make. Would be for entertaining! Thanks for the recipe Ree!!

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These are simple and delicious!