Stuffed & Herbed Mushrooms

READY IN: 30mins
Recipe by stormylee

A vegetarian version with sun dried tomatoes and fresh herbs! I list here the original amount of olive oil called for in the recipe, but I have to admit I often skimp on it a bit!

Top Review by Cupcake-Princess

I made this for the Spring 2010 PAC. These were great! I loved the flavor of all of the fresh herbs and sun dried tomatoes in these. I also loved how they were not dry, as many stuffed mushrooms are. I used like a tablespoon or less of oil to saute the mushrooms and garlic in and did'nt brush the caps with oil. Other than that I followed the recipe exactly. I never saw putting an egg the filling for stuffed mushrooms, but it works really well because the filling stays together. Thanks for the great recipe!

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Remove stems from mushrooms and chop the stems finely.
  3. Heat 4 tbls of olive oil in a pan and saute chopped stems and garlic in oil.
  4. Remove pan from heat and mix in the remaining ingredients: sun dried tomatoes, chopped herbs, cream cheese, Parmesan, egg, breadcrumbs and seasoning.
  5. Fill mushroom caps with the stuffing.
  6. Brush the outsides of the caps with olive oil and place them in an oven-proof pan.
  7. Bake for 15 minutes.

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