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, we’re going to make a distinctive dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. One of my favorites food recipes. For mine, I’m gonna make it a little 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 in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I have loved my whole life.

To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stuff the mushroom caps with the mixture and then sprinkle the remaining Parmesan cheese over the tops. Remove from the oven and set aside.

To begin with this particular recipe, we must prepare a few components. You can cook 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. Get Cremini or Baby Bella Mushrooms
  2. Prepare Fresh Basil leaves
  3. Take Fresh ball Mozzarella
  4. Get Tapenade
  5. Prepare Kalamata Olives, pitted
  6. Prepare Green or Black Olives (or both), pitted
  7. Take Sun-dried Tomatoes
  8. Make ready Garlic Clove
  9. Prepare Capers
  10. Get Italian Parsley
  11. Take Extra Virgin Olive Oil
  12. Prepare Salt
  13. Prepare Black Pepper
  14. Prepare Thyme
  15. Get Oregano

Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top. I made these baked sun-dried tomatoes stuffed mushrooms during Christmas. They are very easy to make, look festive and make a great appetizer on the dinner table.

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.

These portobello mushrooms are stuffed with sun-dried tomatoes, bacon and even the mushroom stalks (finely chopped) so that nothing goes to waste. 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.

So that is going to wrap it up for this exceptional food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!