Tuscan-Style Stuffed Mushrooms in Creamy Sundried Tomato Sauce
Large mushrooms stuffed with a herby, cheesy filling and baked in a luscious Tuscan-style sauce made with sundried tomatoes, garlic, and cream. Perfect as a main vegetarian dish or an elegant side.
⏱ Time
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Ingredients
For the stuffed mushrooms:
12 large white mushrooms or portobello caps
2 tbsp olive oil
2 garlic cloves, minced
½ cup spinach, finely chopped
¼ cup sundried tomatoes, finely chopped
½ cup breadcrumbs (panko or regular)
½ cup ricotta or cream cheese (soft filling base)
¼ cup parmesan, grated
2 tbsp fresh parsley, chopped
Salt & black pepper, to taste
For the creamy sauce:
2 tbsp olive oil (plus some oil from sundried tomato jar)
3 garlic cloves, minced
½ cup sundried tomatoes, sliced
1 cup heavy cream (or half-and-half for lighter version)
½ cup vegetable broth
½ tsp dried Italian herbs (oregano, basil, thyme)
½ cup parmesan cheese, grated
2 cups baby spinach leaves
Salt & black pepper, to taste
Instructions
Step 1 – Prep the mushrooms
1. Preheat oven to 190°C (375°F).
2. Clean mushrooms and remove stems (reserve stems for filling, finely chop them).
3. Lightly brush mushroom caps with olive oil and place on a parchment-lined baking dish.
Step 2 – Make the filling
1. Heat 1 tbsp olive oil in a skillet. Add garlic and chopped mushroom stems; sauté 2–3 minutes.
2. Add chopped spinach and sundried tomatoes, cook until softened.
3. Transfer mixture to a bowl, stir in breadcrumbs, ricotta (or cream cheese), parmesan, parsley, salt, and pepper.
4. Stuff each mushroom cap generously with the filling.
Step 3 – Make the sauce
1. In a skillet, heat olive oil and garlic over medium heat.
2. Add sundried tomatoes and cook for 2 minutes.
3. Stir in cream and broth, then add Italian herbs. Simmer for 5 minutes.
4. Stir in parmesan until creamy, then fold in spinach until wilted. Adjust salt & pepper.
Step 4– Serve
Garnish with extra parsley and parmesan.
Serve with crusty bread, pasta, or rice to soak up the sauce.
Notes & Tips
Use portobello mushrooms for entrée-size portions.
Add pine nuts or chopped pistachios to the filling for crunch.
For a lighter sauce, replace cream with evaporated milk or coconut cream.
❓ frequently asked questions FAQ
Q: Can I prepare this ahead?
Yes! Assemble mushrooms and sauce separately a day ahead. Bake just before serving.
Q: Can I make it without dairy?
Yes — use cashew cream or coconut cream and nutritional yeast instead of cheese.
Nutrition information
Calories: 380
Protein: 12g
Carbs: 18g
Fat: 28g
Fiber: 4g