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Gourmet Stuffed Mushrooms

 Gourmet Stuffed Mushrooms
The slightly smoky flavor of sun-dried tomatoes comes through beautifully in these stunning "shrooms."—Vicki Moore, Little Rock, Arkansas
24 ServingsPrep: 30 min. Bake: 10 min.


  • 2 pounds large fresh mushrooms
  • 2 tablespoons olive oil, divided
  • 1/2 pound ground pork
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1/2 cup chopped shallots
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup pine nuts, toasted
  • 1/4 cup sun-dried tomatoes (not packed in oil), chopped
  • 1/4 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1 cup (4 ounces) shredded Gruyere or Swiss cheese
  • 1/3 cup sour cream
  • 1/2 cup grated Parmesan cheese


  • Remove stems from mushrooms and finely chop; set aside. Place
  • mushroom caps in a large bowl. Drizzle with 1 tablespoon oil; toss
  • to coat. Place caps in an ungreased 15-in. x 10-in. x 1-in. baking
  • pan. Bake at 400° for 8-10 minutes or until tender.
  • Meanwhile, in a large skillet over medium heat, cook pork and onion

2 of 2

Gourmet Stuffed Mushrooms (continued)

Directions (continued)

  • until meat is no longer pink. Add garlic; cook 1 minute longer.
  • Drain and set aside.
  • In the same skillet, saute shallots and mushroom stems in butter
  • until tender. Stir in the flour, basil, salt and pepper until
  • blended. Add the pine nuts, tomatoes, artichokes and pork mixture;
  • cool slightly. Stir in Gruyere and sour cream.
  • Spoon filling into mushroom caps; sprinkle with Parmesan cheese. Bake
  • for 8-10 minutes or until filling is bubbly. Yield: about 2 dozen.
Nutritional Facts: 1 stuffed mushroom equals 102 calories, 7 g fat (3 g saturated fat), 19 mg cholesterol, 125 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.