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

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade step by step

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..

Fill mushrooms with the stuffing and sprinkle with the remaining Parmesan cheese. These stuffed mushrooms are perfect for both grilling and baking. The stuffed caps are great as an appetizer or as a delicious side dish. 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. Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth.

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