Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive 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 little bit unique. This will be really delicious.
To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Remove from the oven and set aside. Drain the soaked sun-dried tomatoes and place into the bowl of a food processor.
Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
- Prepare 6 each Cremini or Baby Bella Mushrooms
- Make ready 6 each Fresh Basil leaves
- Prepare 1 each Fresh ball Mozzarella
- Make ready Tapenade
- Prepare 1/2 dozen Kalamata Olives, pitted
- Take 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
- Get 1 tbsp Italian Parsley
- Get 1 tbsp Extra Virgin Olive Oil
- Prepare 1 pinch Salt
- Get 1 pinch Black Pepper
- Get 1 pinch Thyme
- Get 1 pinch Oregano
These stuffed mushrooms filled with sun-dried tomatoes and spinach make a great starter for friends and family awaiting dinner with growling stomachs. They make great party and game-day snacks too. Make them ahead a few hours ahead, then broil or bake to serve hot. This size mushroom might seem large, but mushrooms shrink a lot during baking.
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.
Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top. Remove the stems of the mushrooms and finely chop. Gently fry with onion and garlic until just softened. Re-grease the same pan with a little bit of oil, to seal the mushrooms.
So that’s going to wrap this up for this special food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
