Looking for a show-stopping appetizer that’s bursting with flavor? These Sundried Tomato Stuffed Mushrooms are a savory crowd-pleaser made with Lesley Elizabeth Sundried Tomato Seasoning & Pesto and a hint of Parmesan crunch. Whether you're hosting guests or preparing a holiday platter, these mushroom bites deliver rich, Mediterranean-inspired flavor in every bite.
Ingredients (Makes 12)
- 12 white mushrooms, stems removed (save stems for another use)
- 8 tablespoons Lesley Elizabeth Sundried Tomato Seasoning & Pesto
- ½ cup water
- ¼ cup extra virgin olive oil (EVOO)
- ⅓ cup fine dry breadcrumbs mixed with 2 tablespoons grated Parmesan
Instructions
- Preheat your oven to 400˚F and lightly grease a shallow baking pan.
- In a microwave-safe bowl, combine the Sundried Tomato Pesto, EVOO, and water. Microwave for 1 minute, then let it sit for a few minutes to blend the flavors.
- Wipe mushroom caps clean using a paper towel. Place them hollow side up in the baking dish.
- Spoon the warmed pesto mixture into each mushroom cap, filling generously.
- Sprinkle each stuffed mushroom with the breadcrumb and Parmesan mixture.
- Bake in the center of the oven for 15 minutes, or until tops are golden and mushrooms are tender.
Flavor Tips
For even more umami, serve with a drizzle of warm Lesley Elizabeth Extra Virgin Olive Oil. These mushrooms are also excellent as a side dish or part of a tapas spread. The Sundried Tomato Seasoning & Pesto gives them a bold, tangy twist that stands out on any table.