Hey everyone, it is me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. One of my favorites food recipes. This time, I will make it a little 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 current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I have loved my whole life.
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 must first prepare a few components. You can cook mushrooms stuffed with a sun-dried tomato & olive tapenade using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
- Make ready 6 each Cremini or Baby Bella Mushrooms
- Get 6 each Fresh Basil leaves
- Prepare 1 each Fresh ball Mozzarella
- Prepare Tapenade
- Get 1/2 dozen Kalamata Olives, pitted
- Prepare 1/2 dozen Green or Black Olives (or both), pitted
- Take 1 tbsp Sun-dried Tomatoes
- Prepare 1 each Garlic Clove
- Take 1 tbsp Capers
- Make ready 1 tbsp Italian Parsley
- Get 1 tbsp Extra Virgin Olive Oil
- Get 1 pinch Salt
- Get 1 pinch Black Pepper
- Make ready 1 pinch Thyme
- 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:
- 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
- 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.
- 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.
- 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.
- 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 is going to wrap this up with this special food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
