RecipesRECIPES

Sun-Dried Tomato Stuffed Mushrooms

Prep Time: 10 minutes / Cook Time: 10 minutes /

California Sun Dry

Ingredients

16 oz cremini mushrooms
1/4 cup California Sun Dry Julienne Cut Sun-Dried Tomatoes, chopped
4 oz cream cheesesoftened
1 tablespoon basilchopped
1 tablespoon
garlicminced
1/4 cup Parmesanshredded

 

Instructions

Our Sun-Dried Tomato Stuffed Mushrooms are easy to prepare and delicious. This dish can be served as a stunning appetizer, a side dish, or a main course for a vegetarian option. It is a delectable, nutritious, and satisfying recipe that is sure to impress!

Step 1
Preheat oven to 400 F.

Step 2

Wash mushrooms and remove all the stems. Place all the caps on a foil lined baking sheet and set aside. Chop the mushroom stems and place in a small bowl. Add the California Sun Dry Julienne Cut Sun-Dried Tomatoes, cream cheese, basil, garlic, and 2 tbsp of Parmesan cheese and mix to combine.

Step 3

Stuff the mushroom caps with the mixture and then sprinkle the remaining Parmesan cheese over the tops. Place in oven for 10 minutes.

Step 4
Remove from oven, serve, and enjoy!

PRODUCT USED

Julienne Cut Sun-Dried Tomatoes in Oil (Pack of Two)

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Sun-Dried Tomato Stuffed Mushrooms

Prep Time: 10 minutes / Cook Time: 10 minutes /

California Sun Dry

Ingredients

16 oz cremini mushrooms
1/4 cup California Sun Dry Julienne Cut Sun-Dried Tomatoes, chopped
4 oz cream cheesesoftened
1 tablespoon basilchopped
1 tablespoon
garlicminced
1/4 cup Parmesanshredded

 

Instructions

Our Sun-Dried Tomato Stuffed Mushrooms are easy to prepare and delicious. This dish can be served as a stunning appetizer, a side dish, or a main course for a vegetarian option. It is a delectable, nutritious, and satisfying recipe that is sure to impress!

Step 1
Preheat oven to 400 F.

Step 2

Wash mushrooms and remove all the stems. Place all the caps on a foil lined baking sheet and set aside. Chop the mushroom stems and place in a small bowl. Add the California Sun Dry Julienne Cut Sun-Dried Tomatoes, cream cheese, basil, garlic, and 2 tbsp of Parmesan cheese and mix to combine.

Step 3

Stuff the mushroom caps with the mixture and then sprinkle the remaining Parmesan cheese over the tops. Place in oven for 10 minutes.

Step 4
Remove from oven, serve, and enjoy!

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