Creamy Pesto and Sun-Dried Tomato Stuffed Mushrooms: A Delightful and Savory Treat

These creamy pesto and sun-dried tomato stuffed mushrooms are a delightful and savory treat that are perfect for any occasion. They're easy to make and can be customized to your liking. You can add different types of cheese, vegetables, or herbs to the filling. And if you're feeling adventurous, you can even try grilling or smoking the mushrooms for a different flavor.

I first came up with this recipe when I was looking for a way to use up some leftover pesto. I had some sun-dried tomatoes on hand, and I thought they would be a great addition to the filling. The mushrooms turned out to be so delicious that I've been making them ever since.

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

Ingredients

• Mushrooms, cleaned and stems removed
• Olive oil
• Pesto sauce
• Sun-dried tomatoes, chopped
• Garlic, minced
• Fresh parsley, chopped
• Fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese, grated (optional)

Instructions

1. Preheat oven to 375°F (190°C).
2. Gently remove the mushroom stems and finely chop them.
3. In a small bowl, combine the pesto, sun-dried tomatoes, chopped mushroom stems, parsley, and basil.
4. Season with salt and pepper to taste.
5. Fill each mushroom cap with the pesto mixture.
6. Drizzle with olive oil.
7. Bake in the preheated oven for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
8. Sprinkle with Parmesan cheese (optional).
9. Serve warm and enjoy!

Why It Works

• The combination of creamy pesto and tangy sun-dried tomatoes is irresistible.
• The mushrooms are tender and juicy, and they soak up all the flavors of the filling.
• The Parmesan cheese adds a touch of richness and depth of flavor.
• The mushrooms can be cooked in a variety of ways, so you can customize them to your liking.