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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how 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 favored of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I have loved my entire life.

To get started with this particular recipe, we must 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 that.

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. Make ready 6 each Fresh Basil leaves
  3. Make ready 1 each Fresh ball Mozzarella
  4. Get Tapenade
  5. Make ready 1/2 dozen Kalamata Olives, pitted
  6. Get 1/2 dozen Green or Black Olives (or both), pitted
  7. Prepare 1 tbsp Sun-dried Tomatoes
  8. Make ready 1 each Garlic Clove
  9. Get 1 tbsp Capers
  10. Make ready 1 tbsp Italian Parsley
  11. Make ready 1 tbsp Extra Virgin Olive Oil
  12. Get 1 pinch Salt
  13. Prepare 1 pinch Black Pepper
  14. Get 1 pinch Thyme
  15. Prepare 1 pinch Oregano
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.

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