Sun-Dried Tomato and Basil Mushrooms
These vibrant stuffed mushrooms combine creamy ricotta, punchy sun-dried tomatoes, fragrant basil, garlic, and nutty Parmesan into tender mushroom cups. Baked until golden and bubbly, they deliver big Italian flavor with minimal effort – the perfect elegant vegetarian appetizer or light lunch that tastes like Capri sunshine.
Why You’ll Love This Recipe
It’s sunshine on a plate: the sweet-tangy intensity of sun-dried tomatoes meets cool, milky ricotta and peppery fresh basil in the most addictive way. Naturally vegetarian, low-carb, gluten-free, and ready in 35 minutes, yet fancy enough for company. One bite and you’ll be transported straight to an Italian trattoria – no passport required!
Sun-Dried Tomato and Basil Mushrooms
Juicy mushrooms bursting with creamy ricotta, intense sun-dried tomatoes, fresh basil, and Parmesan – pure Italian summer in every bite!
Ingredients
- 24 large cremini mushrooms, stems removed
- 1 cup whole-milk ricotta cheese
- ½ cup oil-packed sun-dried tomatoes, drained & finely chopped
- ½ cup shredded mozzarella (divided)
- ⅓ cup freshly grated Parmesan
- ¼ cup fresh basil, finely chopped
- 2 tablespoons pine nuts, toasted & chopped
- 2 cloves garlic, minced
- 2 tablespoons oil from sun-dried tomatoes (or olive oil)
- ½ teaspoon salt & black pepper
- Extra basil ribbons for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment – let’s make Italy happen!
- Gently twist off mushroom stems and scoop out a little extra space – your filling deserves room!
- Arrange caps hollow-side up, brush lightly with tomato/olive oil, and bake 8–10 minutes to release moisture.
- While they bake, toast pine nuts in a dry skillet until golden – smell that nuttiness!
- In a bowl, mix ricotta, chopped sun-dried tomatoes, ¼ cup mozzarella, Parmesan, basil, pine nuts, garlic, salt, pepper, and 2 tbsp tomato oil.
- Taste the filling – it should make you say “mamma mia!” Adjust seasoning if needed.
- Remove mushrooms from oven, blot any liquid with paper towel – they’re ready for their Italian makeover!
- Spoon the creamy mixture generously into each cap – don’t be shy, pile it high!
- Top with remaining ¼ cup mozzarella and bake 10–12 minutes until cheese is melted and golden. Broil 1–2 minutes for extra beauty.
- Rest 5 minutes, scatter fresh basil ribbons on top, and serve warm – prepare for instant love!
Notes
Naturally low-carb (≈2–3g net carbs each), gluten-free, and vegetarian. Can be fully assembled 24 hours ahead – just cover and refrigerate until baking time.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 84Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 17mgSodium 171mgCarbohydrates 2gFiber 1gSugar 1gProtein 5g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
- Use oil-packed sun-dried tomatoes – they’re softer and more flavorful than dry ones.
- Pre-bake the caps 8–10 min to keep filling creamy instead of watery.
- Chop the sun-dried tomatoes finely so you get flavor in every bite.
- Mix a little of the tomato oil into the filling – flavor booster!
- Finish under the broiler for gorgeous golden tops.
- Serve warm or room temp – they’re delicious either way.
Ingredients Notes
- Cremini mushrooms: Earthy flavor that pairs perfectly with Mediterranean ingredients.
- Ricotta cheese: Light, creamy base (whole milk is best).
- Sun-dried tomatoes in oil: Concentrated tomato sweetness and umami.
- Fresh basil: The soul of the dish – don’t substitute dried.
- Parmesan & mozzarella: Sharp + melty magic.
- Garlic & pine nuts: Classic Italian aromatics.
Variations and Substitutions
- Pesto version: Swap half the basil for pesto and skip pine nuts.
- Vegan: Use kite hill ricotta + vegan mozzarella + nutritional yeast.
- Add protein: Mix in cooked Italian sausage or crispy prosciutto.
- Goat cheese twist: Replace ricotta with tangy goat cheese.
- Spinach boost: Wilt 1 cup spinach and fold in for green goodness.
- Air-fryer: 360°F for 10–12 minutes total.
Storage Options
- Fridge: Airtight container up to 4 days.
- Reheat: 350°F oven 8–10 minutes or air-fryer 5–6 minutes.
- Freezer: Freeze unbaked or baked up to 2 months; bake from frozen 22–25 minutes.
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