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Goat Cheese and Sun-Dried Tomato Stuffed Mushrooms

If you want something a little more grown-up for a dinner party, this is it. Tangy goat cheese paired with sweet sun-dried tomatoes is a combination that just works. They're surprisingly simple and look like you put in a lot more effort than you did.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 24 large white mushrooms stems removed
  • 6 oz goat cheese softened
  • 1/3 cup sun-dried tomatoes in oil drained and finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 2 tablespoons pine nuts lightly toasted

Method
 

  1. Preheat oven to 375°F and line a baking sheet with parchment.
  2. Mix goat cheese, sun-dried tomatoes, garlic, basil, red pepper flakes, salt, and pepper until smooth.
  3. Brush the outside of each mushroom cap lightly with olive oil.
  4. Fill each cap generously with the goat cheese mixture and top with a few pine nuts.
  5. Bake for 18-20 minutes until mushrooms are tender and filling is lightly golden.