Mushrooms with sundried tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 stick(s) butter |
24 ounce(s) white button mushrooms, washed and stems removed |
1/2 cup(s) kalamata olives, chopped |
5 sundried tomatoes chopped |
4 garlic cloves minced |
splash of white wine |
1/4 cup(s) pine nuts chopped |
16 ounce(s) mozzarella cheese cut into bite-size pieces |
1/4 cup(s) fresh basil leaves chopped |
1/4 cup(s) fresh flat-leaf parsley chopped |
Directions:
1. Preheat oven to 350.
2. Melt butter inskillet and throw in mushroom caps. Toss for 1 minute and then remove to a baking dish.
3. To the same skillet, add olives, parsley, garlic and splash of wine. Stir for 1-2 minutes to release flavor. Remove from heat and stir in pine nuts.
4. Place a chunk of mozzarella cheese inside each mushroom cap. Pour tomato mixture over mushrooms.
5. Bake for 15 minutes or until cheese melts. Sprinkle with basil
6. Serve as appetizer or main dish with pasta
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