Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms

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Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms by Alison's AllspiceOne of my favorite foods to grill is stuffed mushrooms!  This sun-dried tomato and goat cheese stuffed mushrooms recipe originally resulted from using up leftovers from the fridge.  It was so good, it became a new favorite recipe!

Stuffed mushrooms are one of those meals that have endless possibilities.  You could put almost anything into a mushroom and it would be delicious.  This also means that they are great for clearing out the fridge!

Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms by Alison's Allspice Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms by Alison's AllspiceA good rule of thumb for making a stuffed mushroom recipe is to start with something super flavorful, like sun-dried tomatoes.  Add something bulky to be the filler, like rice.

Finally, I like to add cheese.  Not only is cheese delicious, when it melts it helps to hold together the filling as you eat the mushroom.  In this recipe, I use Parmesan in the filling, and goat cheese as a topper!

Variations to the Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms recipe:

  1. Make them as an appetizer!  I used large mushrooms for a dinner entree, but you could easily make them in baby bella mushrooms.
  2. Grill instead of bake!  I love to use the grill instead of the oven during summer.  It adds a nice smokey element to the mushroom as well.
  3. Switch up the filler!  I have also used millet and quinoa in stuffed mushrooms, and they are delicious.
  4. Going low carb?  Try sauteing some riced cauliflower with the onion instead of a grain.
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Sun-Dried Tomato and Goat Cheese Stuffed Mushrooms

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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
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 main dish servings
  • Category: Main or Appetizer

Ingredients

  • 4 large portabella mushroom caps, washed
  • 1 cup diced onion
  • splash olive oil
  • 6 oz jar sun dried tomato pesto
  • 1 1/2 cups cooked brown rice
  • 1/4 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.

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