Sun-Dried Tomato Stuffed Mushrooms
Serves: 6
Terry Wiza
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
48
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cloves
Garlic (minced)1 tbsp
White Wine (of, optional)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Melt the butter in a large skillet over medium heat and throw in the mushroom caps
4
Toss them around for 1 minute, and then remove to a baking dish and set aside
5
To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine
6
Stir all together and cook for 1 to 2 minutes to release all the flavor
7
Then remove from the heat
8
Stir in the pine nuts
9
Place a chunk of mozzarella inside each mushroom cap
10
Then pour the sun-dried tomato mixture over the top
11
Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes
12
Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature