Goat Cheese Sun-Dried Tomato & Pesto Stuffed Mushrooms -

Goat Cheese, Sun-Dried Tomato & Pesto Stuffed Mushrooms are a delicious and elegant appetizer that is sure to impress your guests. Featuring the rich, tangy flavor of goat cheese combined with the sweet and savory notes of sun-dried tomatoes and the freshness of basil pesto, these stuffed mushrooms offer a mouthwatering experience. They’re perfect for parties or as a delectable addition to family dinners.

Why You Will Love This Recipe

This stuffed mushroom recipe is not only simple to prepare, but it also packs a punch of flavor in every bite. You will appreciate how perfectly the creamy goat cheese balances with the sun-dried tomatoes and pesto, creating a delicious filling that elevates the mushrooms. Plus, they are a healthier option for gatherings and can be made in just 30 minutes!

Pro Tips for Making Goat Cheese, Sun-Dried Tomato & Pesto Stuffed Mushrooms

Use Fresh Ingredients: Opt for fresh mushrooms, high-quality goat cheese, and homemade pesto if possible, to enhance flavor.

Don’t Overfill: Mound the filling slightly on top but avoid overfilling to prevent spillage during baking.
Experiment with Toppings: Consider adding breadcrumbs or herbs on top for an extra crunchy texture.
Store Properly: If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat before serving.

Pmease Serve Warm: These mushrooms taste best when warm and fresh from the oven.

Ingredients

Gather the following ingredients to make these delightful stuffed mushrooms:

16 large cremini or white mushrooms, stems removed

4 oz goat cheese, softened
2 tablespoons sun-dried tomatoes in oil, finely chopped
2 tablespoons basil pesto

2 tablespoons grated Parmesan cheese
1 garlic clove, minced
1 teaspoon black pepper

Olive oil spray or drizzle
Fresh basil, for garnish (optional)

Directions

Follow these steps to create your delightful stuffed mushrooms:

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Clean the mushrooms gently and carefully remove the stems.
Step 3: Lightly spray or drizzle olive oil over the mushroom caps and arrange them on a parchment-lined baking sheet.

Step 4: In a small bowl, combine the softened goat cheese, chopped sun-dried tomatoes, pesto, grated Parmesan, minced garlic, and black pepper. Mix until smooth and well combined.
Step 5: Spoon the filling into each mushroom cap, creating a slight mound at the top.
Step 6: Bake the stuffed mushrooms for 18-20 minutes, or until they are tender and the tops are lightly golden.

Step 7: If desired, garnish with fresh basil before serving. Enjoy warm as an appetizer or party bite!

Nutrition Information

Each stuffed mushroom is approximately 80 calories, making them a low-calorie option for gatherings.

FAQs

1. Can I use other types of cheese instead of goat cheese?

Yes, you can substitute goat cheese with cream cheese, ricotta, or feta cheese for a different flavor profile.

2. Are these stuffed mushrooms gluten-free?

Yes, this recipe is naturally gluten-free, provided that the only ingredients you use are gluten-free.

3. Can I prepare the filling in advance?

Absolutely! You can make the filling ahead of time and store it in the refrigerator for up to two days. Just fill the mushrooms and bake when ready.

4. What other fillings can I use in stuffed mushrooms?

Feel free to get creative! You can add cooked sausage, spinach, or different herbs to the filling for variation.

5. Can I freeze the stuffed mushrooms?

Yes, you can freeze unbaked stuffed mushrooms. When ready to cook, bake directly from the freezer, adding a few extra minutes to the cook time.

Conclusion

Goat Cheese, Sun-Dried Tomato & Pesto Stuffed Mushrooms are a perfect combination of flavors and textures that will delight your taste buds and impress your guests. This simple recipe allows you to create an elegant appetizer in just 30 minutes. Whether for a special occasion or a cozy family meal, these stuffed mushrooms are sure to become a favorite. Enjoy making and sharing this delightful dish!