Sun-Dried Tomato Stuffed Mushrooms

Sun-Dried Tomato Stuffed Mushrooms
Sun-Dried Tomato Stuffed Mushrooms is a gluten free, primal, and vegetarian hor d'oeuvre. This recipe serves 18. One serving contains 250 calories, 7g of protein, and 10g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have kalamatan olives, basil leaves, sun-dried tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

1
Watch how to make this recipe.
2
Preheat the oven to 350 degrees F.
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3
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.
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MushroomsMushrooms
ButterButter
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Baking PanBaking Pan
4
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.
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Sun Dried TomatoesSun Dried Tomatoes
White WineWhite Wine
Pine NutsPine Nuts
ParsleyParsley
GarlicGarlic
OlivesOlives
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5
Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
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Sun Dried TomatoesSun Dried Tomatoes
MozzarellaMozzarella
MushroomsMushrooms
6
Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
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CheeseCheese
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OvenOven
7
Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.
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MushroomsMushrooms
BasilBasil
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OvenOven
DifficultyHard
Ready In30 m.
Servings18
Health Score2
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