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If you're on the hunt for an appetizer that captures attention and delights the palate, look no further than sundried tomato and cheese stuffed mushrooms. This dish marries the earthy flavor of mushrooms with the rich, tangy notes of sundried tomatoes and the creaminess of cheese, resulting in a savory bite that is hard to resist. Whether served at a casual gathering, holiday feast, or an elegant dinner party, these stuffed mushrooms are sure to impress your guests and elevate any occasion.

Stuffed Mushrooms with Sundried Tomato & Cheese

Discover the magical combination of flavors in these sundried tomato and cheese stuffed mushrooms, a perfect appetizer for any occasion. The earthy mushrooms are filled with a creamy blend of cheese, sundried tomatoes, and aromatic herbs, offering a delightful burst of taste with every bite. These visually appealing, bite-sized treats are not only easy to prepare but also versatile enough to please various palates. Elevate your gatherings with this irresistible dish that promises to charm your guests and create lasting memories.
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Ingredients
  

15 large cremini or button mushrooms

1 cup cream cheese, softened

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/3 cup sundried tomatoes, finely chopped (oil-packed for extra flavor)

2 cloves garlic, minced

1/4 cup fresh basil, chopped (or 1 tablespoon dried basil)

1/4 teaspoon red pepper flakes (optional, for a bit of heat)

Salt and pepper to taste

1 tablespoon olive oil

1/4 cup breadcrumbs (optional, for crunch)

Fresh parsley, for garnish

Instructions
 

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

    Prepare the Mushrooms: Clean the mushrooms using a damp paper towel. Gently remove the stems and set the caps aside. Finely chop the stems to include in the filling.

      Sauté: In a skillet, heat the olive oil over medium heat. Add the chopped mushroom stems and minced garlic. Sauté for about 3-4 minutes until the stems are tender and the garlic is fragrant. Remove from heat and let cool slightly.

        Make the Filling: In a mixing bowl, combine the softened cream cheese, Parmesan cheese, mozzarella cheese, chopped sundried tomatoes, sautéed mushroom stems, fresh basil, red pepper flakes (if using), salt, and pepper. Mix until well combined.

          Stuff the Mushrooms: Using a spoon or a piping bag, fill each mushroom cap generously with the cheese and sundried tomato mixture. If you like a crunchy topping, sprinkle a little breadcrumb over each stuffed mushroom.

            Bake: Arrange the stuffed mushrooms on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

              Garnish and Serve: Remove from the oven and let cool for a couple of minutes. Garnish with freshly chopped parsley before serving. Enjoy these delicious bites warm!

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4-6 servings