Sun-Dried Tomato Stuffed Mushrooms

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
16 to 18 servings
Level:
Easy

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
Directions
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.

  • To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.

  • Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.

  • Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.

  • Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.


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    This recipe is featured in:

    Kickoff Snacks