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

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Prepare 6 each Cremini or Baby Bella Mushrooms
  2. Make ready 6 each Fresh Basil leaves
  3. Make ready 1 each Fresh ball Mozzarella
  4. Prepare Tapenade
  5. Make ready 1/2 dozen Kalamata Olives, pitted
  6. Get 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. Take 1 tbsp Capers
  10. Take 1 tbsp Italian Parsley
  11. Get 1 tbsp Extra Virgin Olive Oil
  12. Prepare 1 pinch Salt
  13. Prepare 1 pinch Black Pepper
  14. Take 1 pinch Thyme
  15. Make ready 1 pinch Oregano
Steps 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.

So that is going to wrap it up for this special food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading, I hope this site becomes “the place to be” when it comes to mushrooms stuffed with a sun-dried tomato & olive tapenade cooking. Go on get cooking!