Recipe: Perfect Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade. Starting with this veggie packed dinner of Tuscan Style Stuffed Mushrooms, stuffed with spinach and goats cheese. Tasty enough on their own, but I'm going a few stages further with a Add the reserved mushroom stalks, garlic, oregano, paprika, sun dried tomatoes, red peppers and courgette (zucchini). Drain the soaked sun-dried tomatoes and place into the bowl of a food processor.

They're tasty, but the high fat and calorie count make them hard to swallow. Jennifer demonstrates how to replace the traditional stuffing with a satisfying sunflower seed-based, raw sun-dried tomato pate that you make with a. Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. You can have Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

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

Tuscan Spinach Stuffed Mushrooms with Garlic, Sun Dried Tomatoes, & Cheese are a fast & easy app with a ton of flavor. Spinach Stuffed Mushrooms with Sundried Tomatoes. Warm shitake mushroom caps are slathered with a generous layer of sun-dried tomato and olive spread, then topped with lightly dressed greens. Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade instructions

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..

Wipe mushroom caps clean with a damp paper towel. Add spinach, sun-dried tomatoes and marinated artichoke hearts. The stuffed mushroom are placed on a foil lined baking sheet, because no one wants to do dishes, topped with more cheese, then baked until the cheese on top is melted and the filling is warmed through. They have a great savory flavor with just a touch of sweetness from the sun dried tomatoes. I made these baked sun-dried tomatoes stuffed mushrooms during Christmas.

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