Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. It is one of my favorites. For mine, I am going to 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 current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to 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 cook it.
The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
- Get 6 each Cremini or Baby Bella Mushrooms
- Make ready 6 each Fresh Basil leaves
- Take 1 each Fresh ball Mozzarella
- Make ready Tapenade
- Make ready 1/2 dozen Kalamata Olives, pitted
- Make ready 1/2 dozen Green or Black Olives (or both), pitted
- Get 1 tbsp Sun-dried Tomatoes
- Prepare 1 each Garlic Clove
- Prepare 1 tbsp Capers
- Make ready 1 tbsp Italian Parsley
- Make ready 1 tbsp Extra Virgin Olive Oil
- Prepare 1 pinch Salt
- Get 1 pinch Black Pepper
- Get 1 pinch Thyme
- Get 1 pinch Oregano
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.
So that is going to wrap this up with this special food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
