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: Alison's Allspice
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
Preheat oven to 400F.
Remove stems from portabellas and diced.
In a skillet, combine olive oil,onion, and mushroom stems. Saute 3-5 minutes, or until the onion is translucent. Remove from heat.
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/