How to Make Appetizing Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a special dish, Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

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

You can cook Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade using 15 ingredients and 5 steps. Here is how you cook it.

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

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

Drain the soaked sun-dried tomatoes and place into the bowl of a food processor.Add the garlic, basil, parsley and the remaining olive oil.Repeat with the remaining stuffing mixture, mushrooms and goats' cheese.Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan.

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

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..

Not sure whether the sun-dried tomatoes should have been dried or in oil.Spinach Stuffed Mushrooms with Sundried Tomatoes.This post may contain affiliate links which won't change your price but.

I made these baked sun-dried tomatoes stuffed mushrooms during Christmas.Sun-dried tomatoes can be purchased at local supermarkets (such as NTUC Finest, Cold Storage).My family love the deep and rich tomato flavour of sun-dried tomatoes, even more than the actual fresh ones.Warm shitake mushroom caps are slathered with a generous layer of sun-dried tomato and olive spread, then topped with lightly dressed greens.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.