Vegetarian Sundried Tomato and Parmesan Stuffed Mushrooms

Twinkly lights, bubbly drinks, laughter and delicious finger foods. Those are the ingredients for a fun and festive New Year’s Eve. Since childhood, New Year’s Eve has meant shared appetizers (like stuffed mushrooms) eaten late, watching movies and eventually watching the ball drop in New York.

Today, these are traditions that I share with my children, Will and Paige, who are 13 and 11, respectively. And, now that they are a little older, they are eager stay up late to munch on appetizers like these sundried tomato Parmesan stuffed mushrooms and to watch the ball drop too.

These stuffed mushrooms are worth staying up for. Sweet sundried tomatoes, meaty mushroom stems, savory shallots and garlic and a hearty dose of Parmesan make them extra special.

Sundried Tomato Parmesan Stuffed Mushrooms

These start with cremini mushrooms, which are an ideal basic mushroom for stuffing. Roast the mushrooms to help reduce the juiciness of them.

Sundried Tomato Parmesan Stuffed Mushrooms

Then drain them on paper towels while you prepare the filling.

Sundried Tomato Parmesan Stuffed Mushrooms

The filling starts with the leftover mushroom stems, chopped finely. They are sauteed with shallots and garlic.

Sundried Tomato Parmesan Stuffed Mushrooms

Then that’s mixed with sundried tomatoes, Parmesan cheese and breadcrumbs to make a meaty, meat-free filling.

Sundried Tomato Parmesan Stuffed Mushrooms

Stuff the mushrooms. Reserve the leftover filling for later.

Sundried Tomato Parmesan Stuffed Mushrooms

Then bake the mushrooms again until the tops are golden.

These stuffed mushrooms are a lovely symphony of crispy, sweet, salty and savory. And they are perfect for popping into your mouth whole.

Sundried Tomato Parmesan Stuffed Mushrooms

As for the leftover filing, try tossing it with pasta and a little olive oil. It’s like a double-duty appetizer.

Sundried Tomato Parmesan Stuffed Mushrooms

 

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