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Sun Dried Tomato and Goat Cheese Stuffed Mushrooms
White button mushrooms stuffed with a mixture of fresh sun dried tomatoes, rosemary and crumbled Goat cheese.
👥 10 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 10 min🔥 Cook: 12 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- bowl
- pan
📝 Preparation Steps
1
Preheat oven to 375 degrees F.
2
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.
3
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.
chopped fresh rosemary2 teaspoonsminced garlic1 tablespoon
4
Using a small spoon, fill each mushroom cap with the tomato mixture, pressing down gently to make sure it fills the cap.
5
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!
Nutrition Facts
calories
47 kcal
fat Content
3 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
28 mg
protein Content
2 g
cholesterol Content
3 mg
carbohydrate Content
4 g
saturated Fat Content
1 g
unsaturated Fat Content
1.3 g
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