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Sun-Dried Tomato and Basil Mushrooms
Shadush Sachiska

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 5 minutes
Total Time 40 minutes
Servings: 24 pieces
Course: Uncategorized
Cuisine: Italian
Calories: 84
Ingredients Method Notes

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

Method
 

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment – let’s make Italy happen!
  2. Gently twist off mushroom stems and scoop out a little extra space – your filling deserves room!
  3. Arrange caps hollow-side up, brush lightly with tomato/olive oil, and bake 8–10 minutes to release moisture.
  4. While they bake, toast pine nuts in a dry skillet until golden – smell that nuttiness!
  5. In a bowl, mix ricotta, chopped sun-dried tomatoes, ¼ cup mozzarella, Parmesan, basil, pine nuts, garlic, salt, pepper, and 2 tbsp tomato oil.
  6. Taste the filling – it should make you say “mamma mia!” Adjust seasoning if needed.
  7. Remove mushrooms from oven, blot any liquid with paper towel – they’re ready for their Italian makeover!
  8. Spoon the creamy mixture generously into each cap – don’t be shy, pile it high!
  9. Top with remaining ¼ cup mozzarella and bake 10–12 minutes until cheese is melted and golden. Broil 1–2 minutes for extra beauty.
  10. 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.