Sun Dried Tomato and Basil Stuffed Mushrooms


I didn’t plan on making stuffed mushrooms.

I actually had something completely different in mind.

I went to the store around the corner from my house to pick up the main ingredient for my planned recipe, only to find that they were out.

I had to think quick.

I saw some mushrooms, and I grabbed them.

It turned out to be a good idea.

If you are planning a party and looking for a delicious and easy appetizer, this is it. It takes just a few minutes to pull of of this together and just a few more minutes for them to bake.

I used baby porta-bella mushrooms cause I like the color, and texture. You can use white button mushrooms if you can’t get ahold of the baby bellas.

I removed the stems and chopped them up pretty good. By using the stems for the base of the filling it really adds bulk and texture. Plus I don’t like wasting food.

Give these yummy Sun Dried Tomatoes a rough chop as well.

And since I am a habitual plant killer, I have converted to using Gourmet Garden’s herbs. They do all the hard work of chopping the herbs and packing them into these cute little tubes that stay fresh for up to 3 months!

It’s like having a fresh garden in my fridge. {swoon}

So add some cream cheese and fresh basil to our filling.

A little fresh chunky garlic…

See how fast this is coming together!

Give it a good mix, and start stuffing!

I mean it.

They aren’t called stuffed mushrooms for nothing!

Grate some fresh Parmesan on top, and pop them in the oven.

The flavors of the sun dried tomatoes, basil, and garlic just come together and sing harmoniously in your mouth.

I am so glad I picked up that package of mushrooms.

And look at how fancy they look!

I should cater parties.

Or not.

But I totally could…

I am linking up this post with Cassie and Ali. These girls are awesome and are spreading the word about tomato awareness.

Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by Cuisinart.  Also visit Recipe for Change to learn more about how to support tomato farmers.

Sun Dried Tomato and Basil Stuffed Mushrooms
  • 16 oz container of Baby Porta-bella mushrooms
  • ¼ cup Sun Dried Tomatoes w/ Italian Basil; coarsely chopped
  • 4 oz cream cheese; softened
  • 1 tablespoon chopped basil {Gourmet Gardens=1 tablespoon}*
  • 1 teaspoon chunky garlic {Gourmet Gardens=1 teaspoon}*
  • ¼ cup Parmesan, shredded ; divided
  1. Pre heat oven to 400 degrees F.
  2. Wash mushrooms and carefully remove all the stems. Place all the mushroom caps on a foil lined baking sheet and set aside. Roughly chop the mushroom stems and place in a small bowl. Add the sun dried tomatoes, cream cheese, basil, garlic, and 2 tbsp of Parmesan cheese and mix to combine.
  3. Stuff the mushroom caps with the mixture and then sprinkle the remaining Parmesan cheese over the tops. Place in oven for 10 minutes. Remove from oven and serve immediately.
  4. Enjoy!
  5. *note: you can substitute fresh basil leaves and garlic cloves for Gourmet Gardens if you prefer to do more work.


disclaimer: Gourmet Gardens and Mooney Farms provided me with their products, but in no way required me to write this post. All comments are my own.


  1. Yowza!!! Look at those photos!!! These look fantastic; definitely putting them on the "to try" list!!
    My recent post Israeli Couscous Tabbouleh and a Trip To Camp Blogaway

  2. foodstoriesblog says:

    I love when that happens. Sometimes my best dishes are spur of the moment!

  3. drool……….I love mushrooms and that filling looks wonderful
    My recent post Red Velvet Cut Out Cookies with Red Velvet Icing

  4. iwashyoudry says:

    Thanks Natalie!

  5. iwashyoudry says:

    Isn't that fun!? I love being spontaneous!

  6. iwashyoudry says:

    Thanks Diane! :)

  7. I'm not a mushroom fan, but hubbyman is….he would love me forever if I made these for him!
    My recent post The Guacamole that Changed my Life

  8. iwashyoudry says:

    Lol I come from a non mushroom loving family… So I feel for your husband! Haha.

  9. Wow, these look mouthwatering Shawn! Lovely, elegant appetizer for any party!

  10. bakeaholicmama says:

    I am not a huge mushroom person… but THESE just made my mouth water!
    My recent post Hot Mess Brownies (S'more Ridiculousness!) and My week in 10

  11. oh, yum! i absolutely love stuffed mushrooms but rarely eat them because my husband isn't a big mushroom fan. SOB! wish i lived closer so i could've come over for a few of these. =)
    My recent post biscoff rice krispie treats

  12. iwashyoudry says:

    Thanks! I loved how quickly they came together too!

  13. iwashyoudry says:

    That is a big compliment! Thanks!

  14. iwashyoudry says:

    Oh man! What is with people and their aversion to mushrooms??! They are so tasty! You can come over anytime!

  15. Those look yummy!

  16. so wishing these were coming out of my oven any second for lunch! yum! and so pretty, too!

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