Creamy Pesto and Sun-Dried Tomato Stuffed Mushrooms

A vegetarian dish with juicy mushrooms and flavors of basil, pine nuts, creamy cheese, and sun-dried tomatoes.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 12 large button mushrooms
• 2 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup basil pesto
• 1/4 cup dairy-free cream cheese
• 1/2 cup grated dairy-free cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Remove the stems from the mushrooms and finely chop them.
3. Heat olive oil in a large skillet over medium heat.
4. Add garlic and chopped mushroom stems and cook until fragrant, about 2 minutes.
5. Stir in sun-dried tomatoes and basil pesto.
6. Remove from heat and stir in cream cheese, half of the grated cheese, salt, and pepper.
7. Fill the mushroom caps with the pesto mixture.
8. Sprinkle the remaining grated cheese on top.
9. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
10. Serve immediately.