stuffed mushrooms with sun dried tomatoes and taleggio

stuffed mushrooms with sun dried tomatoes and taleggio cheese

These stuffed mushrooms with sun dried tomatoes and taleggio cheese are the perfect appetizer for your next Italian themed meal. My favorite thing about cooking is the ability to spoil my loved ones with delicious food.

This year I surprised my sister, Jasmine, with a “Goodfellas” themed birthday dinner. Before I was married, Jasmine and I would enjoy mafia and wine nights once a week. We would peruse the wine section of Whole Foods, selecting a cheap bottle of wine that piqued our interest. With bottle of wine and charcuterie supplies in hand we would hang out and watch an episode of The Sopranos or a Martin Scorsese film.

stuffed mushrooms with sun dried tomatoes and taleggio cheese

Even though we no longer live in the same house, Jasmine and I still love to spend time together. She’s my best friend and I wanted her birthday to be extra special this year.

stuffed mushrooms with sun dried tomatoes and taleggio cheese

Her “Goodfellas” birthday was inspired by her love of Scorsese and infatuation with the Italian Mafia, but it was also a nod to those fun mob and wine nights we had years ago. The evening was a big success and I had the pleasure of cooking a delicious Italian meal.

As part of a menu that included braciole and rigatoni for dinner with Brooklyn Blackout cake for the birthday girl, these stuffed mushrooms were the perfect appetizers. The savory flavors of sun dried tomatoes, garlic, and parmesan worked so well with the cremini mushrooms. Topped with a melted puddle of taleggio cheese, these mushrooms were a crowd favorite.

My recipe is inspired by Chef Yotam Ottolenghi’s stuffed portabello mushrooms. I opted for the smaller, appetizer sized cremini mushroom for my recipe and it worked exceedingly well. I swapped out for the tarragon for dried thyme because I always have it on hand and it completes the tasty trifecta of mushrooms, garlic, and thyme.

My stuffed mushrooms with sun dried tomatoes and taleggio cheese are simple, tasty, and the perfect addition to your next gathering!

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stuffed mushrooms with sun dried tomatoes and taleggio cheese

stuffed mushrooms with sun dried tomatoes and taleggio

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  • Author: Sepideh Campos


  • 16 ounces cremini mushrooms, cleaned 
  • 2 tablespoon olive oil 
  • Olive oil spray (optional)
  • Kosher salt 
  • Black peppercorns in a grinder
  • 1 tablespoon butter
  • 4 cloves garlic, minced 
  • 1 teaspoon dried thyme
  • ¼ cup sundried tomatoes, finely chopped
  • ¼ cup breadcrumbs 
  • ¼ cup parmesan cheese, grated 
  • 4 ounces Taleggio cheese, shredded or sliced into small pieces
  • 2 tablespoons fresh basil, chopped (optional garnish)


  1. Preheat the oven to 350 degrees. 
  2. Line a rimmed baking sheet with parchment paper. 
  3. Remove the stems from the mushrooms, set aside. 
  4. Place the mushroom caps on the baking sheet in a single layer, rounded side facing up. 
  5. Drizzle 1 tablespoon of olive oil over the mushroom caps (or use olive oil spray to lightly spray the mushrooms).
  6. Sprinkle ½ teaspoon of kosher salt over the mushrooms along with a couple turns of the black pepper grinder. 
  7. Bake the mushrooms until they release some moisture and soften, 8-10 minutes. 
  8. While the mushrooms are baking, make the filling. 
  9. Mince the mushroom stems into small pieces, discarding any tough, woody pieces. 
  10. Heat 1 tablespoon of olive oil and the butter in a large skillet over medium high heat. 
  11. When the butter melts, add the chopped mushroom stems and ¼ teaspoon salt. 
  12. Cook the stems, stirring often, until they have released moisture and have turned a darker shade of brown, 4-5 minutes. 
  13. Lower the heat to medium and add the garlic and thyme to the skillet. 
  14. Cook until fragrant, 30 seconds. 
  15. Add the sun dried tomatoes and breadcrumbs to the skillet. 
  16. Cook, stirring often until the mixture is hot and fully combined, 5 minutes. 
  17. Turn off the heat and add the parmesan to the skillet. Stir to combine with the other ingredients. 
  18. Remove the mushroom caps from the oven and preheat the broiler. 
  19. Turn the mushrooms around so the de-stemmed part is facing up. 
  20. Mound a teaspoon of the filling over each mushroom and place a slice of Taleggio over the top. 
  21. Place the mushrooms under the broiler and cook until the cheese has melted and has started to brown in spots, 2-3 minutes. 
  22. Remove from the oven and top with chopped basil. 
  23. Serve warm or at room temperature. 
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