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Mushrooms Stuffed with Sun-Dried Tomatoes


I selected sun dried tomatoes for my week of Sunday Slow Bites. I first experimented with drying my own with a dehydrator, which worked beautifully. They turned out sweet as could be.

For my recipe, I again looked for one low in fat and on the healthy side. After some looking around, I found a stuffed mushroom recipe that I adapted to use more of the tomatoes for a decided tomato punch. Unlike many stuffed mushroom recipes which get most of the taste and texture from cheese and breading, this one is all about the tomato/shallot/mushroom mixture. If you want to make these richer, I could see adding some goat cheese or mozzarella.


Mushrooms Stuffed with Sun-Dried Tomatoes
Adapted this recipe--http://smittenkitchen.com/2006/11/grievances-aired-caps-stuffed/

18-20 white mushrooms
1/2 cup shallots (5-6)
2 garlic cloves, minced
½ cup sundried tomatoes, not packed in oil (you could also use the oil-packed ones of course)
1/4 cup fresh parsley leaves, washed well
a few fresh basil leaves
1 tablespoon olive oil
1/3 cup fine dry (I used whole wheat)bread crumbs
¼ cup white wine
1 large egg yolk, beaten lightly
2 tablespoons freshly grated Parmesan
Preheat oven to 400°F.

1. Clean the mushrooms, pull off the stems. Trim the stems, and put into the bowl of a food processor with the chopping blade.
2. Add the shallots and garlic to the processor bowl. Pulse to chop, just until mixture is coarsely chopped. Don’t overdo—you want some texture.
3. Heat the tablespoon of oil in a skillet. Add the mushroom mixture, and cook until the mixture just begins to brown. Turn out into a bowl.
4. Put the dried tomatoes into a small bowl, cover with hot water and soak for 10 minutes. When softened, squeeze out the water, and put into the food processor to chop as you did the mushrooms. For the last few pulses, add the parsley and basil so it gets minced. Add this to the mushroom mixture.
5. Put the stemmed mushrooms face down on a sheet of parchment-lined baking sheet (or spray it with cooking oil), and bake for 10 minutes.
6. Take the mushrooms from the oven, and carefully pour the resulting liquid into the mushroom mixture in the bowl. Turn the mushrooms over so they are ready to fill.
7. Add the egg, wine, cheese, bread crumbs, salt and pepper to the mushroom filling. Spoon some into each mushroom cap.
8. Bake for 10-15 minutes.

Comments (7)

Dear lord - I can't believe that we almost posted the same recipe. LOL Now I have to get some more mushrooms to stuff.

I like the sound of adding a splash of vino.

Mmmmmmmmmmmmmm. Love to stuff mushrooms. You used white mushrooms. What do you think of the idea of cremini/baby bella? Do you think they would be too meaty?

Looks great. It is nice to see a recipe for stuffed mushrooms that's not all about the cheese. And great job on drying your own tomatoes.

Kathy (Trekcapri):

Hi Amy, thank you for selecting this week's ingredient. How wonderful that you dried your tomatoes from scratch. They look great. And your stuffed mushroom recipe looks very healthy and delicious. I look forward to trying it soon.

Thank you so much for sharing.

After seeing the photo of your sun-dried tomatoes in the Food Forum I took the plunge and dried mine, in the oven. I made them semi-dried which turned out to be so sweet and delicious. I’m never buying the store bought variety, ever again. Thank you for choosing this ingredient.

The stuffed mushrooms look very yummy.

My mouth is watering, literally. I need to make these soon.

This looks *fabulous*. I can just taste how those two flavors would combine...lovely.

Btw will you be participating in the 2nd Annual O Foods for Ovarian Cancer Awareness Contest at my blog and at Ms Adventures in Italy again this year? You have until Sept 28th to come up with a fab O recipe...and there are prizes including signed copies of Gina DePalma's Dolce Italiano and Mario Batali's Molto Italiano :D

If you can't participate, feel free to spread the word--there's a prize for that too!


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