Sun-Dried Tomato Stuffed Mushrooms Recipe

These savory Sun-Dried Tomato Stuffed Mushrooms are made with cream cheese, Italian herbs, Parmesan cheese, and vibrant sun-dried tomatoes. The result is a rich, tangy, and satisfying appetizer that works for both casual parties and elegant entertaining. This recipe is an easy, low-carb dish perfect for any occasion and yields 18-20 stuffed mushrooms.

Sun-Dried Tomato Stuffed Mushrooms Ingredients

• 18-20 medium cremini or button mushrooms, wiped clean
• 2 tablespoons olive oil
• 1/2 small yellow onion, finely minced
• 2 cloves garlic, minced
• 4 ounces cream cheese, softened to room temperature
• 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried Italian seasoning
• Salt and black pepper to taste
• 1/4 cup panko breadcrumbs (optional, for topping)

How To Make Sun-Dried Tomato Stuffed Mushrooms

1. Prepare the mushrooms: Carefully remove the stems from all the mushrooms. Finely chop about half of the mushroom stems and set them aside; discard the rest or save them for another use. Lightly brush the mushroom caps with a little olive oil and place them cap-side down on a parchment-lined baking sheet.
2. Sauté the filling base: Heat the remaining olive oil in a skillet over medium heat. Add the minced onion and the chopped mushroom stems and sauté for 3-4 minutes until they are softened. Add the minced garlic and cook for 1 minute more until fragrant. Remove the skillet from the heat.
3. Mix the filling: In a medium bowl, combine the softened cream cheese, chopped sun-dried tomatoes, grated Parmesan cheese, fresh basil, and Italian seasoning. Add the sautéed onion, mushroom, and garlic mixture to the bowl. Stir everything until it is well combined and creamy. Season the filling generously with salt and black pepper to taste.
4. Stuff and bake: Preheat your oven to 375°F (190°C). Use a small spoon to generously fill each mushroom cap with the cream cheese mixture. If using, sprinkle a pinch of panko breadcrumbs over the top of the filling in each mushroom.
5. Bake and serve: Bake the stuffed mushrooms for 18-20 minutes, or until the mushrooms are tender and the filling is heated through and lightly golden brown on top. Serve immediately while hot.

Recipe Tips

• Use room temperature cream cheese: For a perfectly smooth and easy-to-mix filling, make sure the cream cheese is completely softened to room temperature before you start. Cold cream cheese will result in a lumpy filling.
• Drain the sun-dried tomatoes well: Sun-dried tomatoes packed in oil can introduce too much liquid to the filling. Make sure to drain them thoroughly and pat them dry with a paper towel before chopping and adding them.
• Wipe the mushrooms, don’t wash: Mushrooms absorb water easily. To clean them, simply wipe the caps gently with a damp paper towel instead of rinsing them under running water. This prevents them from becoming soggy while baking.
• Customize the herbs: Feel free to swap out the fresh basil for other herbs like oregano, thyme, or a mixture of all three. Fresh herbs will always provide a brighter flavor than dried herbs.

What To Serve Sun-Dried Tomato Stuffed Mushrooms

These rich, savory mushrooms are ideal for an appetizer spread. They pair well with other Italian-inspired starters like bruschetta, caprese skewers, or a charcuterie board featuring salami and aged cheeses. For a light main course, serve them alongside a crisp arugula salad with lemon vinaigrette.

How To Store Sun-Dried Tomato Stuffed Mushrooms Leftovers

• Refrigerate: Store leftover cooked stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes until heated through.
• Freeze: Freezing is not recommended for cooked stuffed mushrooms, as the cream cheese filling may separate and become watery upon thawing.

Sun-Dried Tomato Stuffed Mushrooms Nutrition Facts

• Calories: 110 kcal
• Total Fat: 9g
• Saturated Fat: 4g
• Cholesterol: 15mg
• Sodium: 180mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 4g

Frequently Asked Questions

• Can I use pre-shredded Parmesan cheese? While you can use pre-shredded Parmesan, grating your own from a block is highly recommended. The flavor is significantly better, and the fresh cheese melts into the cream cheese mixture much more smoothly.
• Can I prepare the filling ahead of time? Yes, you can prepare the filling up to 24 hours in advance. Keep it covered tightly in an airtight container in the refrigerator. Before stuffing the mushroom caps, let the filling sit at room temperature for about 15 minutes to make it easier to work with.
• What kind of mushrooms are best to use? Cremini (baby bella) mushrooms are the best choice because they have a richer, earthier flavor than standard white button mushrooms. Look for mushrooms that are roughly the same size so they bake evenly.

Try More Recipes:

• Sunrise Punch Recipe
• Sweet Potato Fries Recipe
• Sweet Potato Rolls Recipe