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When it comes to appetizers that impress, few dishes can rival the charm and versatility of savory stuffed mushrooms. This delightful recipe showcases the rich flavors of cremini or portobello mushrooms filled with a luscious mixture of creamy cheeses, sundried tomatoes, and fresh herbs. Not only do these stuffed mushrooms tantalize the taste buds, but they also present beautifully, making them an ideal choice for gatherings, parties, or even as a satisfying side dish for family meals.

Stuffed Mushrooms with Sundried Tomato & Cheese

Discover the irresistible charm of savory stuffed mushrooms that are sure to impress at any gathering. This delightful recipe features cremini or portobello mushrooms filled with a creamy blend of cheeses, sundried tomatoes, and fresh herbs. Ideal as an appetizer or side dish, these mushrooms are not only visually stunning but also packed with flavor. Explore the step-by-step guide to crafting these delicious bites, perfect for elevating your culinary experience and satisfying your guests!
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Ingredients
  

16 large cremini or portobello mushrooms

1 cup cream cheese, softened

1/2 cup grated parmesan cheese

1/2 cup shredded mozzarella cheese

1/2 cup sundried tomatoes, chopped (preferably oil-packed)

2 cloves garlic, minced

1/4 cup fresh basil, chopped

1/4 cup breadcrumbs (optional for crunch)

2 tablespoons olive oil

Salt and pepper to taste

Optional: Balsamic glaze for drizzling

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Prepare Mushrooms: Clean the mushrooms with a damp cloth and gently remove the stems. Set the caps aside and chop the stems finely.

      Sauté Filling: In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped mushroom stems and minced garlic. Sauté for about 3-4 minutes until the mushrooms are softened and the garlic is fragrant.

        Mix Filling: In a large bowl, combine the sautéed mushroom mixture with cream cheese, parmesan cheese, mozzarella cheese, chopped sundried tomatoes, and fresh basil. Mix well until all ingredients are evenly combined. Season with salt and pepper to taste.

          Stuff the Caps: Using a spoon, generously fill each mushroom cap with the cheese and sundried tomato mixture. If you like a crunchy topping, sprinkle breadcrumbs over the stuffed mushrooms.

            Arrange and Drizzle: Place the stuffed mushrooms on a baking sheet lined with parchment paper. Drizzle the remaining olive oil over the mushrooms for added flavor.

              Bake: Bake in the preheated oven for 20-25 minutes or until the tops are golden and the cheese is bubbling.

                Serve: Remove from the oven and let cool for a few minutes. Drizzle with balsamic glaze if desired for an extra touch. Serve warm as an appetizer or a delicious side dish.

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