For me stuffed mushrooms is an ultimate appetizer. They are simple, can be made vegetarian, vegan, gluten free, or meat friendly, and they are the perfect bite size. You can use many different types of mushrooms as well, although I prefer using button mushrooms.
Combining a variety of Italian cheeses with roasted garlic, sun-dried tomatoes and roasted red peppers creates a rich and flavourful appetizer perfect for any occasion.
24 ounces, white button mushrooms
½ Cup bread crumbs, divided
1 roasted red pepper, finely diced
cloves from one roasted garlic bulb (about 12) roughly chopped
2 Tbsp. kalamata olives, diced
1 medium onion, finely diced
3 Tbsp. sun-dried tomatoes, finely diced
1 tbsp. olive oil
1 8oz package of 1/3 fat cream cheese
¼ cup mozzarella, grated
¼ cup Provolone, grated
¼ cup Asiago, grated
1 tbsp. Parmesan
1 tbsp. Romano
pinch red pepper flakes
1 tsp. dried oregano
2 tbsp. mozzarella for topping
Preheat oven to 350
Clean mushrooms and remove the stems. Lightly oil mushroom caps and place on a greased cookie sheet. Finely dice mushroom stems, set aside.
In a large bowl combine cream cheese, cheeses, half the dried bread crumbs, red pepper flakes and dried oregano. Stir until well combined. Salt and pepper to taste. Set aside.
Over medium heat, sauté onions in olive oil until translucent. Add diced mushroom stems and continue to sauté for one minute. Stir in roasted garlic, olives, roasted red peppers, and sun-dried tomatoes Cook until thoroughly heated.
Add sautéed vegetables to the reserved cream cheese mixture. Stir to combine.
Scoop one tablespoon of mixture into prepared mushroom caps. Sprinkle with remaining bread crumbs and mozzarella cheese.
Bake in the oven for 20-25 minutes until browned. Let stand 5 minutes before serving.