How to Cook Appetizing Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade. 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. Sun-dried tomatoes add a wonderful sweet-tart flavor to the Sausage Stuffed Mushrooms.

I use yellow diced onion but you. Add the oil to the pan and heat on a medium heat. Add the reserved mushroom stalks, garlic, oregano, paprika, sun dried tomatoes, red peppers and courgette (zucchini). You can have Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade using 15 ingredients and 5 steps. Here is how you cook that.

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

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

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.

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..

Spinach, Sun Dried Tomato and Feta Stuffed Portabella Mushrooms I made these wonderful stuffed portabella mushrooms caps the other evening for dinner and I just had to share the recipe. Drain the sun-dried tomatoes and chop. Fill mushrooms with the stuffing and sprinkle with the remaining Parmesan cheese. Give the mushrooms a further seasoning (not too much salt as the feta is salty enough) and drizzle a small amount of the oil from the sundried tomatoes jar over the top. Marketside Portabella Mushroom Caps are stuffed with incredibly tasty ingredients like spinach, panko bread crumbs, feta cheese, parmesan cheese and sundried tomatoes.

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