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Sun-Dried Tomato Stuffed Mushrooms

Sun-Dried Tomato Stuffed Mushrooms Recipe

The bacon adds extra flavour to the stuffing mixture, but you may omit it and replace with a tablespoon of olive oil, if preferred.


  • 1 slice streaky bacon diced
  • 10 grams butter
  • 8 shallots minced
  • 4 large portobello mushrooms stalks removed & finely chopped, caps clean and patted dry
  • 40 grams sun-dried tomatoes finely chopped
  • 2 tbsp extra virgin olive oil divided
  • 1/4 cup grated parmesan cheese
  • freshly black pepper to taste
  • lemon wedges to serve
  • chopped parsley or basil to serve


  1. In a pan, add bacon and butter, saute until the oil from the bacon is rendered.
  2. Add shallots, chopped mushroom stalk and half of the sundried tomatoes, stir fry or saute until shallots are softened. Season with a small pinch of salt. Set aside the stuffing mixture.
  3. Brush outer mushroom caps with half of the olive oil. Place mushrooms, cap side down, on a baking tray lined with parchment paper or aluminum foil.
  4. Divide and top mushrooms with stuffing mixture, a layer of cheese and topped with the remaining sun-dried tomatoes. Season with black pepper. Drizzle remaining olive oil over the mushrooms.
  5. Baked in preheated oven of 200°C (392°F) for 15 minutes, or until the mushrooms are cooked. Garnish with parsley or basil, and serve with lemon wedges at the side.
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2 comments on “Sun-Dried Tomato Stuffed Mushrooms”

  1. I usually make my mushroom stuffing with spinach, shallots and cheese. I will give sun-dried tomatoes a try next time.

  2. Love these stuffed portobello mushrooms. Juicy and bursting with flavour in every bite.

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