White button mushrooms stuffed with a mixture of fresh sun dried tomatoes, rosemary and crumbled Goat cheese.
These sun dried tomato and goat cheese stuffed mushrooms are sure to be a hit. With their savory flavor and creamy texture, they're the perfect addition to any party or gathering.
This recipe incorporates some of my favorite flavors and can be ready in under 30 minutes for a quick, last minute appetizer idea. It's also gluten free!
Suggested Equipment
Ingredients Needed
Before you can start making these delicious stuffed mushrooms, you'll need to gather your ingredients. Here's what you'll need:
Mushrooms: You can use white button mushrooms or baby portobello mushrooms.
Chopped Fresh Sun Dried Tomatoes: If you can only find sun dried tomatoes in oil, you can omit the olive oil from the recipe.
Crumbled Goat Cheese: If you're not a fan of Goat cheese, but still want to try this recipe you can substitute Feta, Cottage Cheese or Cream Cheese.
Minced Garlic
Chopped Fresh Rosemary
Crushed Red Pepper: You only need a pinch to give these mushrooms a little kick.
Extra Virgin Olive Oil
Because the tomatoes and cheese can taste salty, I didn't add any extra to the recipe.
Prepare the Mushrooms
To prepare the mushrooms, start by removing the stems and gently brush off any dirt on the caps with a damp towel. Using a spoon, gently scrape out the gills and place the mushrooms on a baking sheet lined with parchment paper.
Make the Filling
In a small bowl, mix together the goat cheese, sun dried tomatoes, chopped fresh rosemary, garlic, crushed red pepper and olive oil. Stir until well combined.
Stuff the Mushrooms
Using a small spoon, fill each mushroom cap with the tomato mixture, pressing down gently to make sure it fills the cap.
Bake and Serve
Place the pan in a preheated 375 degree F oven and bake 10-12 minutes, or until the cheese is melted and bubbly. Transfer the mushrooms to a platter; then serve warm and enjoy!
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More Stuffed Mushroom Recipes
- Garlic and Herb Cheese Stuffed Mushrooms
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- Caprese Stuffed Portobello Mushrooms
- Spinach Artichoke Stuffed Mushrooms
- Sausage Stuffed Mushrooms
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Sun Dried Tomato and Goat Cheese Stuffed Mushrooms
Ingredients
- 10 white button mushrooms
- ½ cup sun dried tomatoes (chopped)
- ¼ cup crumbled goat cheese
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon extra virgin olive oil
- pinch crushed red pepper
Instructions
- Preheat oven to 375 degrees F.
- Remove the stems and gently brush off any dirt on the caps with a damp towel. Using a spoon, gently scrape out the gills and place the mushrooms on a baking sheet lined with parchment paper.
- In a small bowl, mix together the goat cheese, sun dried tomatoes, chopped fresh rosemary, garlic, crushed red pepper and olive oil. Stir until well combined.
- Using a small spoon, fill each mushroom cap with the tomato mixture, pressing down gently to make sure it fills the cap.
- Place the pan in the oven and bake 10-12 minutes, or until the cheese is melted and bubbly. Transfer the mushrooms to a platter; then serve warm and enjoy!
Aoc says
Marvelous!