Sundried tomato stuffed mushrooms from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on January 01, 2017

    The method for prepping these stuffed mushrooms (baking the empty caps for ten minutes to drain the juices) worked very well. I used oil-packed Pomodoroso tomatoes, which made the flavor really pop - they didn't last long once they made an appearance at the buffet table. I need to remember that the mushrooms will shrink once bakes, so it's best to buy ones that are a little larger than you think you want.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.