Are you ready to elevate your appetizer game with a dish that’s bursting with flavor and sure to impress? These Mushroom Caps Stuffed with Basil, Sun-Dried Tomatoes, and Parmesan are not only a feast for the eyes but also a delightful explosion of Italian flavors in every bite! Perfect for dinner parties or a cozy night in, this recipe is quick to prepare and will have your guests raving. With just 35 minutes from start to finish, you’ll be serving up a gourmet experience that’s both simple and satisfying. Dive into this culinary adventure and discover how easy it is to create a dish that’s as delicious as it is beautiful!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Mushroom caps
- Basil, fresh
- Sun-dried tomatoes, chopped
- Parmesan cheese, grated
- Garlic, minced
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Clean the mushroom caps thoroughly using a damp paper towel. Gently remove the stems and create a hollow space for stuffing. Pat the mushrooms dry to ensure proper roasting.
- In a medium mixing bowl, combine finely chopped fresh basil, minced garlic, chopped sun-dried tomatoes, and grated Parmesan cheese. Mix ingredients thoroughly to create a uniform stuffing mixture.
- Drizzle olive oil over the mushroom caps, ensuring each cap is lightly coated. Season with salt and freshly ground black pepper to enhance the flavor profile.
- Carefully fill each mushroom cap with the prepared basil and sun-dried tomato mixture, pressing gently to compact the stuffing.
- Arrange the stuffed mushroom caps on the prepared baking sheet, ensuring they are not touching each other for even cooking.
- Place the baking sheet in the preheated oven and roast for 18-20 minutes, or until the mushroom caps are tender and the cheese is melted and slightly golden.
- Remove from the oven and let the stuffed mushrooms rest for 2-3 minutes to allow the flavors to settle and cool slightly.
- Transfer to a serving platter, garnish with additional fresh basil leaves if desired, and serve warm as an appetizer or side dish.
Tips
- Choose the Right Mushrooms: Opt for large, firm mushroom caps, such as portobello or cremini, to ensure they hold up well during baking and provide a satisfying bite.
- Fresh Ingredients Matter: Use fresh basil and high-quality sun-dried tomatoes for the best flavor. If you can, select sun-dried tomatoes packed in oil for added richness.
- Customize Your Stuffing: Feel free to add other ingredients like cooked sausage, spinach, or different cheeses to the stuffing mix to suit your taste preferences.
- Don’t Overcrowd the Baking Sheet: Give each stuffed mushroom cap enough space on the baking sheet to ensure even cooking and browning.
- Check for Doneness: Keep an eye on the mushrooms while they roast. You want them tender and the cheese melted and golden, but not overcooked.
- Serve with a Twist: Consider drizzling a balsamic reduction over the stuffed mushrooms just before serving for an extra touch of elegance and flavor.
- Make Ahead: You can prepare the stuffed mushrooms a few hours in advance and store them in the fridge before baking. Just add a couple of extra minutes to the cooking time if they go in cold.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 4g
Protein: 5g
Fat: 6g
Saturated Fat: 2g
Cholesterol: 8mg
