Best 4 Stuffed Fried Whole Mozzarella With Sun Dried Tomatoes Recipes

Introducing a culinary masterpiece that combines the richness of mozzarella, the tanginess of sun-dried tomatoes, and the delightful crunch of breadcrumbs: Stuffed Fried Whole Mozzarella with Sun-Dried Tomatoes. This mouthwatering appetizer or main course is a symphony of flavors and textures that will tantalize your taste buds and leave you craving more. Discover the secrets behind this remarkable dish as we delve into the step-by-step recipes provided in this article.

Prepare to embark on a culinary journey that begins with selecting the finest mozzarella cheese, expertly hollowed out to create a pocket of culinary magic. This pocket is then lovingly filled with a vibrant sun-dried tomato pesto, adding a burst of Mediterranean flavors to the molten mozzarella center. The stuffed mozzarella is then coated in a crispy breadcrumb mixture, creating a golden-brown exterior that contrasts beautifully with the creamy interior.

But that's not all! This article also unveils a collection of equally enticing variations to cater to every palate. From the classic Marinara Sauce to the tangy Pesto Sauce and the spicy Arrabiata Sauce, each recipe offers a unique twist on the Stuffed Fried Whole Mozzarella experience. And for a vegan delight, the Sun-Dried Tomato and Spinach Stuffed Mushrooms provide a meatless alternative that is just as satisfying.

With detailed instructions and helpful tips, this article guides you through the process of creating these culinary masterpieces. Whether you're a seasoned chef or just starting your culinary adventures, you'll find everything you need to make this dish a success. So gather your ingredients, prepare your taste buds, and get ready to indulge in the delectable Stuffed Fried Whole Mozzarella with Sun-Dried Tomatoes and its delightful variations.

Here are our top 4 tried and tested recipes!

MOZZARELLA-STUFFED TOMATOES

Mozzarella-Stuffed Tomatoes image

Provided by Food Network

Categories side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 vine-ripened tomatoes
1 cup finely grated mozzarella cheese
1/2 cup unseasoned bread crumbs
1 tablespoon flat-leaf parsley leaves, minced
2 cloves garlic, minced
1/4 teaspoon oregano
1/4 cup extra-virgin olive oil
Fine sea salt and fresh ground black pepper

Steps:

Preheat oven to 375 degrees F.
Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.

SUN-DRIED TOMATO & SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Sun-dried Tomato & Spinach-stuffed Chicken Recipe by Tasty image

Here's what you need: whole wheat pasta, boneless, skinless chicken breasts, olive oil, pepper, salt, garlic, shredded mozzarella cheese, baby spinach, sundried tomato, marinara sauce, baby spinach

Provided by Mel Boyajian

Categories Dinner

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 cups whole wheat pasta, cooked
2 boneless, skinless chicken breasts
2 teaspoons olive oil
pepper, to taste
salt, to taste
2 cloves garlic, sliced
½ cup shredded mozzarella cheese
2 oz baby spinach
½ cup sundried tomato
2 cups marinara sauce
4 oz baby spinach

Steps:

Preheat oven to 375˚F (190˚C).
With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.
Season the chicken breasts with olive oil, pepper, and salt.
Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)
In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.
Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.
Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.
Serve chicken on top of whole wheat pasta and spinach marinara sauce.
Enjoy!

STUFFED TOMATOES WITH MOZZARELLA

Stuffed Tomatoes with Mozzarella image

Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Time 30m

Number Of Ingredients 9

Ingredients

2 1/2-inch slices rustic bread, torn into small pieces (3/4 cup)
4 medium-size ripe tomatoes, halved
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
Pinch of red-pepper flakes
1/2 shallot, thinly sliced
1 cup corn kernels (from 1 ear)
3 cups packed chopped greens, such as beet, Swiss chard, or spinach
3 ounces fresh mozzarella, sliced (1/2 cup)

Steps:

Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.

Nutrition Facts : Calories 207 g, Cholesterol 9 g, Fat 11 g, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, Sodium 424 g

SMOKED MOZZARELLA AND SUN-DRIED TOMATO PIZZA

Smoked Mozzarella And Sun-Dried Tomato Pizza image

Provided by Molly O'Neill

Categories dinner, lunch, pizza and calzones, main course

Time 2h25m

Yield 4 main-course servings

Number Of Ingredients 3

Ingredients

Basic dough (see recipe)
1/2 pound sun-dried tomatoes, packed in oil, drained, oil reserved
1/2 pound smoked mozzarella, halved lengthwise and sliced thin

Steps:

Prepare the dough.
Preheat oven to 425 degrees. Brush the top of dough with 1 1/2 tablespoons of the oil reserved from the sun-dried tomatoes. Bake for 15 minutes. Remove the dough from the oven and arrange the tomatoes over the top in a pinwheel fashion. Arrange the cheese slices in between the tomatoes. Bake until the cheese is melted and the dough is golden brown, about 5 minutes longer.

Tips:

Choose fresh, high-quality mozzarella cheese. It should be soft and creamy, with a slightly elastic texture.
To prevent the cheese from leaking out, make sure to seal the pockets in the mozzarella well before stuffing.
Use a variety of fillings to create different flavors. Some popular options include sun-dried tomatoes, basil, garlic, and ham.
Coat the stuffed mozzarella balls in bread crumbs before frying. This will help them to brown evenly and create a crispy crust.
Fry the mozzarella balls in hot oil until they are golden brown and melted in the center.
Serve the mozzarella balls immediately with your favorite dipping sauce.

Conclusion:

Stuffed fried mozzarella is a delicious and versatile appetizer that is perfect for any occasion. With a variety of fillings and dipping sauces to choose from, there is a stuffed mozzarella ball for everyone to enjoy. So next time you are looking for a crowd-pleasing snack or appetizer, give stuffed fried mozzarella a try!