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In the world of appetizers, few dishes can capture the imagination and tantalize the taste buds quite like stuffed mushrooms. Among the myriad of options available, Savory Sundried Tomato & Cheese Stuffed Mushrooms stand out for their rich flavors and elegant presentation. These delectable bites are not only visually appealing but are also a symphony of textures and tastes, making them an ideal choice for various occasions—from lively gatherings and festive parties to a cozy night in.

Stuffed Mushrooms with Sundried Tomato & Cheese

Discover the irresistible Savory Sundried Tomato & Cheese Stuffed Mushrooms, a perfect appetizer for any gathering. These delectable bites feature roasted portobello mushrooms filled with a creamy blend of cream cheese, mozzarella, and Parmesan, enhanced by tangy sundried tomatoes and aromatic herbs. With easy-to-follow steps, you can impress your guests with this elegant dish that balances rich flavors and textures. Elevate your entertaining with this gourmet delight!
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Ingredients
  

12 large portobello mushrooms, stems removed

1 cup cream cheese, softened

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/3 cup sundried tomatoes, finely chopped (oil-packed is best)

2 cloves garlic, minced

1/4 cup fresh basil, chopped

1/4 teaspoon red pepper flakes (optional, for a kick)

Salt and pepper to taste

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    Prep the Mushrooms: Clean the portobello mushrooms with a damp paper towel. Remove the stems and gently scrape out the gills using a spoon (if desired) to create more space for the filling. Lightly brush the mushrooms with olive oil and season with salt and pepper.

      Make the Filling: In a medium bowl, combine the softened cream cheese, shredded mozzarella, and grated Parmesan. Fold in the chopped sundried tomatoes, minced garlic, chopped basil, and red pepper flakes. Mix until all ingredients are well incorporated and the mixture is smooth. Season with salt and pepper to taste.

        Stuff the Mushrooms: Generously spoon the cheese and sundried tomato filling into each mushroom cap, pressing down slightly to pack it in well.

          Bake: Place the stuffed mushrooms on the prepared baking sheet and bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden and bubbly.

            Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving. Enjoy warm as an appetizer or a light meal!

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4