Sun-Dried Tomato + Feta Stuffed Mushrooms

One of my all-time favorite appetizers is stuffed mushrooms. I love the variety of ingredients and flavors, the melty cheese, and the rich creamy white wine sauce that they’re baked in. For all the deliciousness, you may think that these little tasties are difficult to make — but you’d be wrong!

The DIP Filling

For this recipe, we’ll actually start by making a yummy Sun-Dried Tomato + Feta dip that’s inspired by my Lopez Island Dip recipe. After stuffing the mushrooms, there will be some leftover filling that’s perfect for serving as a dip with crackers and veggies (so be sure and have some veggies on hand!).

• cream cheese, room temperature
• block feta cheese
• Italian parsley, chopped
• sun-dried tomatoes, packed in oil
• finely diced red onion or shallots
• heavy whipping cream, divided
• s + p to taste

The Caps

To turn this yummy recipe from a dip into stuffed caps, simply remove the stems from large white button or crimini mushrooms, stuff, top with grated parmesan cheese and bake. Combine cream and white wine to make a yummy sauce for the mushrooms.

There’s something about the combination of feta and sun-dried tomatoes that makes this simple stuffed mushroom recipe so very delicious. And that white wine + cream? As it bakes, the flavors of the dip and parmesan and mushrooms spin around and create the most glorious, creamy sauce.

Sun-Dried Tomato + Feta Stuffed Mushrooms

• 8 oz cream cheese, room temperature
• 8 oz block feta cheese
• 3 T Italian parsley, chopped
• 3 T sun-dried tomatoes, packed in oil
• 1/3 c finely diced red onion or shallots
• 2/3 c heavy whipping cream, divided
• s + p to taste
• 12 large button mushrooms, cleaned and de-stemmed
• 3 T grated parmesan cheese
• 4 oz white wine (like Kiepersol Edelvit)

Preheat oven to 400°. In a medium mixing bowl, combine cream cheese, feta, parsley, sun-dried tomatoes, red onion and 1/3 c heavy whipping cream* with a hand-mixer, starting on low-speed and increasing to high-speed until incorporated and whipped. Season with salt + pepper to taste.

In a 8″-10″ skillet or oven-proof baking dish, combine remaining cream and white wine.

Fill each mushroom cap with 1-2 T filling (depending on the size of the mushroom). Sprinkle with additional salt and pepper (1/2 t sea salt and 1/4 t black pepper). Top each stuffed cap with grated parmesan cheese and place into the preheated oven for 30 minutes or until the sauce is bubbly and the caps are heated through.

Serves 6

*to reach desired creamy texture, you may need to add 3-4 additional T of heavy whipping cream.