Sun Dried Tomato and Tarragon Stuffed Mushrooms

I love mushrooms and they have always reminded me of my father. Every time he eats mushrooms he always likes to make the statement that mushrooms are a good substitution for eating meat. He continues for a few minutes giving us all the ways you can replace mushrooms for meat and how satisfying it could be. He repeats this as if he has stated it for the first time in his life, when in actuality I hear it at least a dozen times a year :) Although mushrooms are meaty in texture I am not sure I could substitute my meat for mushrooms all the time. But, I do love mushrooms and especially stuffed ones.

These mushrooms are so flavorful and packed full of really interesting flavors like tarragon, sun dried tomatoes, basil and cheese to name a few. And even though there is no meat incorporated into the stuffing, they sure are as satisfying and delicious as my good ol' dad says they are!

Sun Dried Tomato and Tarragon Stuffed Mushrooms

Ingredients:

1 pound mushrooms

2 tablespoons olive oil

salt and pepper

1 small onion, diced

2 cups finely chopped sun dried tomatoes

4 garlic cloves, finely chopped

1/2 cup Parmesan cheese

1 1/2 tablespoons tarragon leaves

4 tablespoons chopped basil leaves

fresh mozzarella cheese

Directions:

Preheat your oven to 350 degrees. place your mushrooms with caps removed onto a baking sheet. Drizzle with olive oil and a little bit of slat and pepper. Bake for about 8-10 minutes if you are using small mushrooms. If using large portobello mushrooms bake for about 15 minutes. While mushrooms are cooking heat two tablespoons of olive oil in a pan and add the onions. Cooks on low heat for about 7 minutes, stirring every few minutes. Add garlic and sun dried tomatoes and cook for and additional few minutes. Remove from heat and let cool. Once cooled, add the Parmesan cheese, basil and tarragon. Taste for needed salt and pepper. 

Pile the filling on top of your mushrooms and top with a slice of fresh mozzarella. Return to the oven and bake for about 10 minutes or until the cheese is melted and the mushrooms are hot. Garnish with fresh chopped basil and serve hot. Enjoy!