Stuffed Mushrooms


Stuffed Mushrooms

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10


  • 1 large package of Crimini or Baby Portabella mushrooms
  • 8 oz cream cheese
  • 1 cup sun-dried tomatoes in oil
  • 1 tbsp olive oil
  • 2 chipotle peppers
  • 20 fresh sage leaves
  • 3 garlic cloves
  • 1 cup fresh parmesan cheese
  • Salt


  1. De-stem all of your mushrooms taking care to not break the cap of the mushroom.

  2. Preheat your oven to 300°F. These can also be done on the grill, but they may get too soft to easily move if over-cooked. You want the mushrooms firm enough to pick up easily, but cooked long enough to thoroughly soften.

  3. Combine the sun-dried tomatoes, 2 chipotle peppers, sage leaves and garlic. In a food processor chop all ingredients into a coursely-ground paste.

  4. Combine rest of the ingredients and thoroughly blend.

  5. Fill each mushroom with a large spoonful of stuffing.

  6. Cook them for 15 mins at 300°F and then broil 1 minute to get a golden top.

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