Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Whether grilled or baked, these vegetarian, gluten free sun-dried tomato and goat cheese stuffed mushrooms are sure to be a hit! Try them as a main dish or appetizer.
Author:
Recipe type: Main or Appetizer
Serves: 4 main dish servings
Ingredients
  • 4 large portabella mushroom caps, washed
  • 1 cup diced onion
  • splash olive oil
  • 6 oz jar sun dried tomato pesto
  • 1½ cups cooked brown rice
  • ¼ cup grated Parmesan cheese
  • 2 garlic cloves, minced
  • 2 TBS white wine vinegar
  • 3 TBS minced parsley or basil
  • 4 oz log goat cheese, sliced or crumbled
Instructions
  1. Preheat oven to 400F.
  2. Remove stems from portabellas and diced.
  3. In a skillet, combine olive oil,onion, and mushroom stems. Saute 3-5 minutes, or until the onion is translucent. Remove from heat.
  4. Mix together the onions, sun dried tomato pesto, cooked brown rice, Parmesan, garlic, vinegar, and parsley or basil. Press into the mushroom caps. Top with goat cheese and bake in the preheated oven for 20 minutes.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/sun-dried-tomato-and-goat-cheese-stuffed-mushrooms/