Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade
Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I’ve loved my entire life. They’re fine and they look wonderful.

Stuffed mushrooms are often filled with cheese, meat, and breadcrumbs. They're tasty, but the high fat and calorie count make them hard to swallow. Tuscan Spinach Stuffed Mushrooms with Garlic, Sun Dried Tomatoes, & Cheese are a fast & easy app with a ton of flavor.

To begin with this recipe, we have to first prepare a few components. You can have mushrooms stuffed with a sun-dried tomato & olive tapenade using 15 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
  1. Make ready 6 each Cremini or Baby Bella Mushrooms
  2. Prepare 6 each Fresh Basil leaves
  3. Get 1 each Fresh ball Mozzarella
  4. Make ready Tapenade
  5. Make ready 1/2 dozen Kalamata Olives, pitted
  6. Make ready 1/2 dozen Green or Black Olives (or both), pitted
  7. Make ready 1 tbsp Sun-dried Tomatoes
  8. Make ready 1 each Garlic Clove
  9. Make ready 1 tbsp Capers
  10. Get 1 tbsp Italian Parsley
  11. Take 1 tbsp Extra Virgin Olive Oil
  12. Get 1 pinch Salt
  13. Take 1 pinch Black Pepper
  14. Get 1 pinch Thyme
  15. Take 1 pinch Oregano

Add the garlic, basil, parsley and the remaining olive oil. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Similar recipes are Sun-Dried Tomato Stuffed Mushrooms, Sun-Dried Tomato Stuffed Mushrooms, and Spinach and Sun-Dried Tomato Stuffed Both are very food friendly and complement a variety of flavors. Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth.

Instructions to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
  1. Gently clean any dirt off the mushrooms while carefully removing the stem. Trim the inside edges of the mushroom cap if it's closed so it can be stuffed. Pre-heat the oven to 325°F
  2. The Tapenade can be easily scaled for larger batches. It's easier to do in a food processor but can be chopped by hand too. Pulse blend or chop all Tapenade ingredients together until desired coarseness.
  3. With parchment paper on a sheet pan, add oil and salt to the paper and lay the mushrooms on top. Carefully spoon the Tapenade into each cap until full and flatten the top slightly indenting the center.
  4. Take a piece of Mozzarella small enough to place over each mushroom covering the Tapenade. Bake in 325°F oven for 10-14 minutes depending upon your oven and how well you like the cheese melted.
  5. Place 1 Basil leaf on each mushroom and serve 2-3 per person depending upon size of mushrooms.

Fill mushroom cavity with sundried pesto (approx. Warm shitake mushroom caps are slathered with a generous layer of sun-dried tomato and olive spread, then topped with lightly dressed greens. Chop the tomatoes finely, while still allowing their texture to Line a baking sheet with aluminum foil. Stuff the mushrooms and arrange them on a baking sheet. Place a chunk of mozzarella inside each mushroom cap.

So that’s going to wrap this up for this exceptional food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!