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

Hello everybody, hope you are having an amazing 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. 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 foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I have loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to 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 can achieve that.

The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
  1. Take 6 each Cremini or Baby Bella Mushrooms
  2. Prepare 6 each Fresh Basil leaves
  3. Get 1 each Fresh ball Mozzarella
  4. Prepare Tapenade
  5. Prepare 1/2 dozen Kalamata Olives, pitted
  6. Make ready 1/2 dozen Green or Black Olives (or both), pitted
  7. Take 1 tbsp Sun-dried Tomatoes
  8. Prepare 1 each Garlic Clove
  9. Get 1 tbsp Capers
  10. Take 1 tbsp Italian Parsley
  11. Make ready 1 tbsp Extra Virgin Olive Oil
  12. Take 1 pinch Salt
  13. Take 1 pinch Black Pepper
  14. Get 1 pinch Thyme
  15. Prepare 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’s going to wrap it up for this exceptional food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!