Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms

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Ingredients

12 large mushrooms, stems removed and reserved
1/2 cup sun-dried tomatoes, chopped
4 oz goat cheese
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
2 tbsp breadcrumbs
Fresh parsley for garnish

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Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms

Created by: Howcan Team

Ingredients

12 large mushrooms, stems removed and reserved
1/2 cup sun-dried tomatoes, chopped
4 oz goat cheese
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
2 tbsp breadcrumbs
Fresh parsley for garnish

Instructions

Preheat the oven to 375°F (190°C).
Finely chop the mushroom stems and sun-dried tomatoes.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and garlic, and sauté for 3-4 minutes until softened.
Transfer the sautéed mushroom stems and garlic to a bowl. Add the chopped sun-dried tomatoes, goat cheese, salt, and pepper. Mix well to combine.
Brush the outside of the mushroom caps with the remaining olive oil and place them on a baking sheet, cavity side up.
Spoon the goat cheese and sun-dried tomato mixture into each mushroom cap, mounding it slightly. Sprinkle breadcrumbs over the top of each stuffed mushroom.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
Garnish with fresh parsley and serve hot. Enjoy!

Appetizer Snack

Mediterranean

The history of Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms dates back to the Mediterranean region, where the combination of tangy goat cheese and flavorful sun-dried tomatoes has been a culinary tradition for centuries. This dish has become a popular appetizer in modern times, known for its rich and savory flavors. Renowned chefs like Jamie Oliver and Ina Garten have popularized this recipe, adding their own unique twists. The best version of this dish can be found in upscale Mediterranean restaurants, where the mushrooms are carefully selected for their size and flavor. The key to making this dish shine is using high-quality goat cheese and sun-dried tomatoes, as they are the stars of the show. Alternatively, some chefs also add a sprinkle of fresh herbs like thyme or basil to enhance the dish's aroma and taste.

35 min

120 calories

Instructions

Preheat the oven to 375°F (190°C).
Finely chop the mushroom stems and sun-dried tomatoes.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and garlic, and sauté for 3-4 minutes until softened.
Transfer the sautéed mushroom stems and garlic to a bowl. Add the chopped sun-dried tomatoes, goat cheese, salt, and pepper. Mix well to combine.
Brush the outside of the mushroom caps with the remaining olive oil and place them on a baking sheet, cavity side up.
Spoon the goat cheese and sun-dried tomato mixture into each mushroom cap, mounding it slightly. Sprinkle breadcrumbs over the top of each stuffed mushroom.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
Garnish with fresh parsley and serve hot. Enjoy!

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Modify

Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms

Created by: Howcan Team

Ingredients

12 large mushrooms, stems removed and reserved
1/2 cup sun-dried tomatoes, chopped
4 oz goat cheese
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste
2 tbsp breadcrumbs
Fresh parsley for garnish

Instructions

Preheat the oven to 375°F (190°C).
Finely chop the mushroom stems and sun-dried tomatoes.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and garlic, and sauté for 3-4 minutes until softened.
Transfer the sautéed mushroom stems and garlic to a bowl. Add the chopped sun-dried tomatoes, goat cheese, salt, and pepper. Mix well to combine.
Brush the outside of the mushroom caps with the remaining olive oil and place them on a baking sheet, cavity side up.
Spoon the goat cheese and sun-dried tomato mixture into each mushroom cap, mounding it slightly. Sprinkle breadcrumbs over the top of each stuffed mushroom.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
Garnish with fresh parsley and serve hot. Enjoy!

Appetizer Snack

Mediterranean

35 min

120 calories

Instructions

Preheat the oven to 375°F (190°C).
Finely chop the mushroom stems and sun-dried tomatoes.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped mushroom stems and garlic, and sauté for 3-4 minutes until softened.
Transfer the sautéed mushroom stems and garlic to a bowl. Add the chopped sun-dried tomatoes, goat cheese, salt, and pepper. Mix well to combine.
Brush the outside of the mushroom caps with the remaining olive oil and place them on a baking sheet, cavity side up.
Spoon the goat cheese and sun-dried tomato mixture into each mushroom cap, mounding it slightly. Sprinkle breadcrumbs over the top of each stuffed mushroom.
Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
Garnish with fresh parsley and serve hot. Enjoy!

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Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms

Ingredients

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