This easy stuffed mushrooms recipe is made with a garlicky goat cheese, sun-dried tomato, pine nut and basil filling and topped with crispy toasted breadcrumbs.
When it comes to easy appetizers that are sure to please a crowd, you can’t go wrong with stuffed mushrooms. And this particular recipe is the new favorite in our house this season! ♡
These little guys came about as we were scavenging the fridge and pantry to whip up a quick appetizer for a gathering, but ended up being so delicious that couldn’t resist making them again and again. The filling is made with a savory and tangy filling, thanks to a simple mix of sun-dried tomatoes, goat cheese, cream cheese, fresh basil, toasted pint nuts, green onion and lots of garlic. Fresh baby bella mushrooms are then stuffed with the filling, sprinkled with crispy golden Panko, and baked until tender. And when served nice and warm, these stuffed mushrooms are SO flavorful and downright irresistible!
We opted to make our stuffed mushrooms vegetarian, although you’re welcome to mix in some bacon or sausage if you would like to add a protein. And if you need to make them gluten-free, just use some variety of gluten-free breadcrumbs and you’ll be good to go. I’ve also included make-ahead instructions below if you would like to prep this easy stuffed mushrooms recipe up to a day in advance, which can come in extra handy for holiday entertaining this time of year.
Let’s make some stuffed mushrooms!
source https://www.gimmesomeoven.com/stuffed-mushrooms-with-goat-cheese-and-sun-dried-tomatoes/
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