Hey everyone, I hope you are 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 food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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. Tuscan Spinach Stuffed Mushrooms with Garlic, Sun Dried Tomatoes, & Cheese are a fast & easy app with a ton of flavor.
Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most well liked of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this particular 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:
- Prepare 6 each Cremini or Baby Bella Mushrooms
- Take 6 each Fresh Basil leaves
- Take 1 each Fresh ball Mozzarella
- Get Tapenade
- Prepare 1/2 dozen Kalamata Olives, pitted
- Prepare 1/2 dozen Green or Black Olives (or both), pitted
- Make ready 1 tbsp Sun-dried Tomatoes
- Make ready 1 each Garlic Clove
- Get 1 tbsp Capers
- Get 1 tbsp Italian Parsley
- Prepare 1 tbsp Extra Virgin Olive Oil
- Make ready 1 pinch Salt
- Take 1 pinch Black Pepper
- Prepare 1 pinch Thyme
- Take 1 pinch Oregano
Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. 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. Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth.
Steps 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.
Fill mushroom cavity with sundried pesto (approx. Dry-packed sun-dried tomatoes: This type is easier to mince than the oil-packed tomatoes and they'll plump up as they absorb extra liquid from the spinach. Tasty, light, and easy to make these spinach stuffed mushrooms are flavored with sun-dried tomatoes and topped with melted Asiago cheese. Photo "Stuffed mushrooms with sun-dried tomatoes" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree.
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