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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.

Stuffed Mushroom can be paired with Sparkling rosé and Sparkling Wine. 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. One wine you could try is Kir-Yianni Akakies Sparkling rosé. It has 4.5 out of 5 stars and a bottle costs about 22 dollars.

Kir-Yianni Akakies Sparkling Rose

Deep bright rose color. Overabundant bubbles pointing out the wonderful smells of Xinomavro. Excellent pair with Mediterranean cuisine, spicy dishes of the Asian cuisine and oily fishes. It can also be enjoyed on its own as an aperitif or after a meal.

» Get this wine on Wine.com

Ingredients

Servings:
24 oz
24 oz white button mushrooms
white button mushrooms
0.5 cups
0.5 cups 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 cups
0.25 cups mozzarella
mozzarella
0.25 cups
0.25 cups provolone
provolone
0.25 cups
0.25 cups 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 oz white button mushrooms
24 oz
white button mushrooms
0.5 cups bread crumbs
0.5 cups
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 cups mozzarella
0.25 cups
mozzarella
0.25 cups provolone
0.25 cups
provolone
0.25 cups asiago
0.25 cups
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

Equipment

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


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

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a brand of gluten-free breadcrumbs.

  • Depending on the recipe, you might be able to substitute almond meal or flaxseed for the breadcrumbs to reduce the carbohydrate content and up the nutrition. For example, almond meal works well for breading, while ground flaxseed can help with binding.

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • It is easy to make your own roasted red peppers. They might be cheaper than jarred (especially if you find a good deal on red peppers) and they will definitely taste more fresh.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

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