Step-by-Step Guide to Make Quick Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed 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 entire life.

To begin with this recipe, we have to 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 it.

The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:

1. Take 6 each Cremini or Baby Bella Mushrooms
2. Make ready 6 each Fresh Basil leaves
3. Take 1 each Fresh ball Mozzarella
4. Make ready 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. Prepare 1 each Garlic Clove
9. Prepare 1 tbsp Capers
10. Prepare 1 tbsp Italian Parsley
11. Prepare 1 tbsp Extra Virgin Olive Oil
12. Take 1 pinch Salt
13. Make ready 1 pinch Black Pepper
14. Make ready 1 pinch Thyme
15. Prepare 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.

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