Gluten-Free Tomato and Mozzarella Stuffed Mushrooms JOC Appetizer

Ingredients:

12 large mushrooms, cleaned and stems removed
1/2 cup gluten-free breadcrumbs
1/2 cup shredded mozzarella cheese
1/4 cup sun-dried tomatoes, finely chopped
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
Fresh basil leaves for garnish (optional)

Instructions:

Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the gluten-free breadcrumbs, shredded mozzarella cheese, chopped sun-dried tomatoes, minced garlic, chopped fresh basil, and extra-virgin olive oil. Mix well to form a stuffing mixture.

Season the mixture with salt and pepper to taste.

Stuff each mushroom cap with a generous amount of the tomato and mozzarella stuffing.

Place the stuffed mushrooms on a baking sheet.

Bake in the preheated oven for about 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.

Garnish with fresh basil leaves if desired.

Serve your gluten-free tomato and mozzarella stuffed mushrooms as a delectable appetizer.

Enjoy!