Name: Warm Goat Cheese, Parmesan & Sun-Dried Tomato Stuffed Mushrooms
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 0.68 kg cremini mushrooms; 3 cloves garlic; 1 ½ (113 g) logs goat cheese; ½ cup Parmesan cheese, shredded; 6 sun-dried tomatoes, oil-packed; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Warm Goat Cheese, Parmesan & Sun-Dried Tomato Stuffed MushroomsWarm Goat Cheese, Parmesan & Sun-Dried Tomato Stuffed Mushrooms — a 45-minute snack recipe with 9 ingredients, serving 6.Ingredients

0.68 kg cremini mushrooms

3 cloves garlic

1 ½ (113 g) logs goat cheese

½ cup Parmesan cheese, shredded

6 sun-dried tomatoes, oil-packed

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and dry mushrooms; remove stems and set aside for the next step. Transfer mushroom caps to a large baking sheet pan, drizzle with oil, and turn to coat. Arrange mushrooms, top-side down, and set aside.

Mince mushroom stems. Place in a medium bowl.

Peel and mince garlic. Add to the bowl with the minced mushroom stems.

Mince sun-dried tomatoes. Add to the bowl.

Crumble goat cheese into the bowl.

Add Parmesan and spices to the bowl. Mash with a fork or the back of a spoon to combine. Divide the filling between mushroom caps, gently pressing it into each cavity.

Place mushrooms in the oven; bake until tender and cheese filling is warm and golden on top, 15-20 minutes depending on size of the mushrooms. Remove from oven.

To serve, divide warm stuffed mushrooms between plates and enjoy!

Open this recipe in Flambette