Try this Stuffed Mushrooms with Sun-Dried Tomato recipe, or contribute your own.

Still searching for what to cook ?

Name: Stuffed Mushrooms with Sun-Dried Tomato
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Freshly grated Parmesan for; 24 Mushrooms; (about 2 1/2; ; removed and chopped; ; tomatoes minced; 1/3 c Finely chopped shallot; 12 oz Sun-dried tomatoes packed in; ; pounds), the stems; ; 4tablespoons of the; ; the mushrooms; ; fine,reserving 1; ; left whole; A pinch of crumbled dried; ; cup, and the caps; 3 tb Heavy cream; ; oil, and the; 1 ts Finely chopped garlic

Find the most delicious recipes here

INGREDIENTS

Freshly grated Parmesan for
24 Mushrooms; (about 2 1/2
; removed and chopped
; tomatoes minced
1/3 c Finely chopped shallot
12 oz Sun-dried tomatoes packed in
; pounds), the stems
; 4tablespoons of the
; the mushrooms
; fine,reserving 1
; left whole
A pinch of crumbled dried
; cup, and the caps
3 tb Heavy cream
; oil, and the
1 ts Finely chopped garlic

Servings

INSTRUCTIONS

Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. Broil the mushrooms caps under a preheated broiler about 6 inches from the heat for 2 minutes, or until they are barely softened, and arrange them, stemmed sides up, in one layer on a baking sheet. In a large skillet cook the shallot and the garlic in the remaining reserved oil over moderately low heat, stirring occasionally, or until they are softened, stir in the reserved mushroom stems, the tomatoes, the thyme, and salt and pepper to taste, and cook the mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid has evaporated and the mixture is thick. Stir in the cream and salt and pepper to taste, divide the mixture among the mushroom caps, and sprinkle it with the Parmesan. Bake the stuffed mushrooms in the middle of a preheated 350F. oven for 12 to 18 minutes, or until the filling is heated through. Makes 24 hors doeuvres. Gourmet April 1992

NOTES

Alert editor

Stuffed Mushrooms with Sun-Dried Tomato

Freshly grated Parmesan for
24 Mushrooms; (about 2 1/2
 ; removed and chopped
 ; tomatoes minced
1/3 c Finely chopped shallot
12 oz Sun-dried tomatoes packed in
 ; pounds), the stems
 ; 4tablespoons of the
 ; the mushrooms
 ; fine,reserving 1
 ; left whole
 A pinch of crumbled dried
 ; cup, and the caps
3 tb Heavy cream
 ; oil, and the
1 ts Finely chopped garlic

Brush the mushrooms caps with some of the reserved tomato oil and arrange  them, stemmed sides down, on the rack of a broiler pan. Broil the mushrooms  caps under a preheated broiler about 6 inches from the heat for 2 minutes,  or until they are barely softened, and arrange them, stemmed sides up, in  one layer on a baking sheet. In a large skillet cook the shallot and the  garlic in the remaining reserved oil over moderately low heat, stirring  occasionally, or until they are softened, stir in the reserved mushroom  stems, the tomatoes, the thyme, and salt and pepper to taste, and cook the  mixture, stirring occasionally, for 5 to 10 minutes, or until the liquid  has evaporated and the mixture is thick. Stir in the cream and salt and  pepper to taste, divide the mixture among the mushroom caps, and sprinkle  it with the Parmesan. Bake the stuffed mushrooms in the middle of a  preheated 350F. oven for 12 to 18 minutes, or until the filling is heated  through.    Makes 24 hors doeuvres.    Gourmet April 1992

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (415g)
Recipe Makes: 1 servings

Calories: 115
Calories from Fat: 75 (65%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 5.1g	26 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 0.3g
Cholesterol 30.6mg		9 %
Sodium 14.8mg		1 %
Potassium 193.1mg		5 %
Total Carbohydrate 9.5g		3 %
	Dietary Fiber 0g	0 %
	Sugars, other 9.5g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 115

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe