Dried Tomato-Stuffed Mushrooms Recipe π
Preparation Time: 20 minutes
Cooking Time: 8 minutes
Total Time: 28 minutes
Yield: 24 caps
Description:
Indulge in the savory delight of Dried Tomato-Stuffed Mushrooms! These flavorful bites bring together a medley of ingredients, from juicy dried tomatoes to creamy ricotta cheese and the earthy goodness of fresh mushrooms. Perfect for a party appetizer or a delightful snack, these stuffed mushrooms are bound to impress your guests.
Ingredients:
- 24 fresh mushrooms
- Olive oil
- 8 pieces of dried tomatoes
- 1 cup ricotta cheese
- 1/2 cup fresh spinach, chopped
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 3 tablespoons fresh basil, chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Feta cheese, crumbled
- Fresh oregano leaves for garnish
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat your oven to 350Β°F (175Β°C). |
| 2 | Prepare the mushrooms by rinsing them under cold water and draining well. |
| 3 | Remove the stems from the mushrooms and discard. |
| 4 | Brush the mushroom caps lightly with olive oil. |
| 5 | Arrange the mushroom caps, stem side down, in a shallow baking pan. |
| 6 | Bake in the preheated oven for 12 minutes. This helps to slightly cook the mushrooms and prepare them for stuffing. |
| 7 | While the mushrooms are baking, place the dried tomatoes in a bowl and cover them with boiling water. Let them soak for about 10 minutes to rehydrate. |
| 8 | Drain the tomatoes and coarsely chop them. |
| 9 | In a mixing bowl, combine the chopped dried tomatoes, ricotta cheese, chopped spinach, shredded Monterey Jack cheese, grated Parmesan cheese, chopped basil, minced garlic, salt, and pepper. Mix well to combine all the ingredients thoroughly. |
| 10 | Remove the mushroom caps from the oven and drain any excess liquid that may have accumulated. |
| 11 | Turn the mushroom caps stem side up and fill each cap generously with the ricotta cheese mixture. |
| 12 | Sprinkle the crumbled feta cheese over the tops of the stuffed mushrooms. |
| 13 | At this point, if you’re planning to serve these later, you can cover the filled mushroom caps and chill them in the refrigerator overnight. This allows the flavors to meld together beautifully. |
| 14 | When you’re ready to bake, preheat your oven to 450Β°F (230Β°C). |
| 15 | Place the stuffed mushroom caps in the oven and bake for 8 to 10 minutes, or until they are heated through and the tops are lightly browned. |
| 16 | Garnish with fresh oregano leaves before serving, if desired. |
| 17 | Serve these delightful Dried Tomato-Stuffed Mushrooms warm and watch them disappear! |
Nutrition Facts (Per Serving):
- Calories: 44.9
- Fat: 3g
- Saturated Fat: 1.9g
- Cholesterol: 10.7mg
- Sodium: 105.5mg
- Carbohydrates: 1.7g
- Fiber: 0.3g
- Sugar: 0.8g
- Protein: 3.3g
Recipe Notes:
- Make sure to select mushrooms that are similar in size for even cooking.
- If you don’t have dried tomatoes, you can substitute with sun-dried tomatoes packed in oil, just make sure to drain them well.
- Feel free to adjust the seasonings according to your taste preferences. You can add a pinch of red pepper flakes for some heat or a dash of balsamic vinegar for a tangy kick.
- These stuffed mushrooms can be served as an appetizer, side dish, or even a light main course paired with a fresh salad.
Now, you’re all set to create these mouthwatering Dried Tomato-Stuffed Mushrooms for your next gathering! ππ΄
