In order to have enough options for my vegetarian friends, I decided to both sun-dried tomato stuffed mushrooms and a nice cheesy artichoke dip. These mushrooms were very easy to make ahead and baked right before guests arrived. Along with the rest of the food – they disappeared before midnight. And I have a feeling the meat-eaters loved them too.
I love the tapenade like filling for this recipe. With a nice cheesy and crunchy topping! A great starter for any season!
Mushrooms Stuffed with Sun-Dried Tomatoes
- 1 jar sun-dried tomatoes, minced
- 1 small jar black olives, minced
- 2 tablespoons olive oil
- 18 white mushrooms, stems pulled out and chopped fine and caps reserved
- 2 garlic cloves, minced
- 1/3 cup panko dry bread crumbs
- 1/2 teaspoon basil, minced
- 2 tablespoons freshly grated Parmesan
Preheat oven to 400°F.
Lay mushroom caps, stems removed, face down on baking sheet either lightly sprayed with cooking spray or parchment paper. Bake them approximately 10 minutes, or until their liquid puddles underneath. Remove from the oven. Carefully pour off liquid that has gathered in the bottom of the pan, and then again, carefully, turn mushroom caps over so they are ready to be filled.
In a small skillet heat oil over moderate heat until hot but not smoking and cook chopped mushrooms stems, garlic, tomatoes and black olives – stirring until shallots are softened. Mound stuffing in reserved mushroom caps and arrange caps in a lightly greased shallow baking dish, or the same parchment-lined pan you’ve roasted your mushrooms in. Sprinkle mushrooms with bread crumbs and parmesan. Bake in middle of oven 15 minutes. Garnish with fresh basil!