Steps to Prepare Any-night-of-the-week Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Hey everyone, it’s Louise, 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. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have 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:

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

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.

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