Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something which I’ve loved my whole life.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
- Get 6 each Cremini or Baby Bella Mushrooms
- Get 6 each Fresh Basil leaves
- Make ready 1 each Fresh ball Mozzarella
- Make ready Tapenade
- Get 1/2 dozen Kalamata Olives, pitted
- Make ready 1/2 dozen Green or Black Olives (or both), pitted
- Prepare 1 tbsp Sun-dried Tomatoes
- Make ready 1 each Garlic Clove
- Make ready 1 tbsp Capers
- Prepare 1 tbsp Italian Parsley
- Make ready 1 tbsp Extra Virgin Olive Oil
- Make ready 1 pinch Salt
- Make ready 1 pinch Black Pepper
- Get 1 pinch Thyme
- Make ready 1 pinch Oregano
Steps 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’s going to wrap this up with this special food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember 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!
