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Sun Dried Tomato Stuffed Mushrooms

 
One serving costs about $0.99

$0.99 per serving

8 people like this recipe

8 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:64%

Spoonacular Score: 64%

 

Sun Dried Tomato Stuffed Mushrooms takes approximately approximately 45 minutes from beginning to end. This recipe makes 8 servings with 129 calories, 8g of protein, and 7g of fat each. For 99 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe is liked by 8 foodies and cooks. Head to the store and pick up cloves from one roasted garlic bulb, parmesan, asiago, and a few other things to make it today. It works well as a hor d'oeuvre. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 63%. Similar recipes are Sun-Dried Tomato Stuffed Mushrooms, Sun-Dried Tomato Stuffed Mushrooms, and Spinach and Sun-Dried Tomato Stuffed Mushrooms.

Sparkling Wine and Sparkling rosé are great choices for Stuffed Mushroom. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Moet & Chandon Imperial with a 4.4 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Moet & Chandon Imperial

The color is an elegant golden straw yellow with amber highlights. Its aromas are radiant, revealing bright yellow-fleshed fruits (apple, pear, yellow peach), honey, floral nuances (lime blossom) and elegant blond notes (brioche and fresh nuts). The palate is seductive, richly flavorful and smooth combining generosity and subtlety, fullness and vigor, followed by a delicately fresh crispiness (fruit with seeds), to reveal the magical balance of Champagne.

» Get this wine on Wine.com

Ingredients

Servings:
24 ounces
24 ounces white button mushrooms
white button mushrooms
0.5 Cup
0.5 Cup bread crumbs
bread crumbs
1
1  diced roasted red pepper
diced roasted red pepper
1 cloves
1 cloves garlic cloves
garlic cloves
2 Tbsps
2 Tbsps diced kalamata olives
diced kalamata olives
1 medium
1 medium diced onion
diced onion
3 Tbsps
3 Tbsps diced sun-dried tomatoes
diced sun-dried tomatoes
1 Tbsp
1 Tbsp olive oil
olive oil
0.25 cup
0.25 cup mozzarella
mozzarella
0.25 cup
0.25 cup provolone
provolone
0.25 cup
0.25 cup asiago
asiago
1 Tbsp
1 Tbsp parmesan
parmesan
1 Tbsp
1 Tbsp romano
romano
1 pinch
1 pinch red pepper flakes
red pepper flakes
1 tsp
1 tsp dried oregano
dried oregano
2 Tbsps
2 Tbsps mozzarella
mozzarella
8 oz
8 oz of
of
24 ounces white button mushrooms
24 ounces
white button mushrooms
0.5 Cup bread crumbs
0.5 Cup
bread crumbs
1  diced roasted red pepper
1
diced roasted red pepper
1 cloves garlic cloves
1 cloves
garlic cloves
2 Tbsps diced kalamata olives
2 Tbsps
diced kalamata olives
1 medium diced onion
1 medium
diced onion
3 Tbsps diced sun-dried tomatoes
3 Tbsps
diced sun-dried tomatoes
1 Tbsp olive oil
1 Tbsp
olive oil
0.25 cup mozzarella
0.25 cup
mozzarella
0.25 cup provolone
0.25 cup
provolone
0.25 cup asiago
0.25 cup
asiago
1 Tbsp parmesan
1 Tbsp
parmesan
1 Tbsp romano
1 Tbsp
romano
1 pinch red pepper flakes
1 pinch
red pepper flakes
1 tsp dried oregano
1 tsp
dried oregano
2 Tbsps mozzarella
2 Tbsps
mozzarella
8 oz of
8 oz
of
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Equipment

baking sheet
baking sheet
oven
oven
bowl
bowl
baking sheet
baking sheet
oven
oven
bowl
bowl


Instructions

Preheat oven to 350 Clean mushrooms and remove the stems. Lightly oil mushroom caps and place on a greased cookie sheet. Finely dice mushroom stems, set aside. In a large bowl combine cream cheese, cheeses, half the dried bread crumbs, red pepper flakes and dried oregano. Stir until well combined. Salt and pepper to taste. Set aside. Over medium heat, saut onions in olive oil until translucent. Add diced mushroom stems and continue to saut for one minute. Stir in roasted garlic, olives, roasted red peppers, and sun-dried tomatoes Cook until thoroughly heated. Add sauted vegetables to the reserved cream cheese mixture. Stir to combine. Scoop one tablespoon of mixture into prepared mushroom caps. Sprinkle with remaining bread crumbs and mozzarella cheese. Bake in the oven for 20-25 minutes until browned. Let stand 5 minutes before serving. Serves 8

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.99
Ingredient
24 ounces white button mushrooms
½ Cups bread crumbs
1 diced roasted red pepper
1 clove garlic cloves
2 Tbsps diced kalamata olives
1 medium diced onion
3 Tbsps diced sun-dried tomatoes
1 tablespoon olive oil
¼ cups mozzarella
¼ cups provolone
¼ cups asiago
1 tablespoon parmesan
1 tablespoon romano
1 teaspoon dried oregano
2 tablespoons mozzarella
Price
$3.78
$0.21
$0.26
$0.07
$0.18
$0.24
$0.98
$0.17
$0.43
$0.44
$0.44
$0.11
$0.10
$0.05
$0.45
$7.92
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Nutritional Information

Quickview
129k Calories
8g Protein
6g Total Fat
10g Carbs
17% Health Score
Limit These
Calories
129k
6%

Fat
6g
10%

  Saturated Fat
2g
17%

Carbohydrates
10g
4%

  Sugar
3g
4%

Cholesterol
11mg
4%

Sodium
302mg
13%

Get Enough Of These
Protein
8g
16%

Vitamin B2
0.43mg
25%

Vitamin B3
3mg
19%

Selenium
12µg
18%

Phosphorus
173mg
17%

Copper
0.33mg
17%

Calcium
144mg
14%

Vitamin B5
1mg
14%

Potassium
394mg
11%

Vitamin B1
0.16mg
11%

Manganese
0.18mg
9%

Fiber
1g
7%

Zinc
1mg
7%

Vitamin B6
0.14mg
7%

Vitamin C
5mg
7%

Folate
27µg
7%

Iron
1mg
6%

Vitamin B12
0.33µg
6%

Magnesium
21mg
5%

Vitamin A
171IU
3%

Vitamin K
3µg
3%

Vitamin E
0.4mg
3%

Vitamin D
0.24µg
2%

covered percent of daily need

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