appetizer, recipe, side dish, spring, summer, vegetable

Sundried Tomato and Basil Stuffed Mushrooms

Imagine the tangy taste of sun-dried tomatoes and feta, balanced by the delicate sweetness of basil. Now imagine that mixed with a slightly crunchy breadcrumb, a punch of garlic, and a final hit of the woodsy scent of warm, roasted, and juicy mushrooms. This appetizer is definitely going to blow you away!


The word hors d’oeuvres, translating literally into ‘outside of work,’ is a tasteful way to introduce your grand meal by whetting the palate of your guests! And let’s be honest, if you’re been slaving away in the kitchen making the grand main course, the last thing you want to do is spend hours on the appetizer! So, this recipe is the perfect solution: it is slightly more work than cheese and crackers, admittedly, but trust me: that extra 10 minutes is worth it!

Stuffed mushrooms are a classic, and many chefs have done their own variation. This one is mine. I find that just these simple, basic, delicious flavours mix well together, and result in an exquisitely delicious dish. Of course, if you wanted to go wilder and try crazy fillings, by all means do it; but this recipe is a great way to start.

This recipe is also great for doing-ahead: just prepare the mushrooms, keep them in the fridge, and then bake them quickly before serving! Voila!

And you know, even if you aren’t entertaining, these are a great snack. It’s 9AM in the morning, and I’m munching on them! …what, is that weird?

Sundried Tomato and Basil Stuffed Mushrooms


– 500g cremini mushrooms, about 15 caps
– 4 oz feta cheese
– 5 oz sundried tomatoes, about 5 tomatoes. If they are dry (not in oil), soak them for 5 minutes in hot water
– 1/4 cup fresh basil, chopped
– 1/3 cup panko bread crumbs
– 2 tbsp mozzarella cheese, shredded
– 2 garlic cloves, minced
– 1 tbsp canola oil


1. Preheat oven to 400F, and wash the mushrooms thoroughly, remove the stems, and allow to dry on paper towel
2. Mix the feta, tomatoes, basil, bread crumbs, mozzarella and garlic together in a bowl. Drizzle with the oil.
3. Stuff the mixture into each mushroom cup, about 1 tbsp per mushroom. Be careful to pack them lightly, and it’s okay if it overflows. Try to keep all the delicious toppings on the mushrooms though, and less in the bottom of the pan!
4. Bake in a well greased baking pan for 10-12 minutes, or until they just begin to turn brown on the top. Remove, allow to rest for 5 minutes. Serve immediately!

Best enjoyed warm.