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

Hi everyone, Welcome to our recipe site. 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. This time, I am going to make it a little bit tasty. This will be really delicious.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. 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. 6 each Cremini or Baby Bella Mushrooms
  2. 6 each Fresh Basil leaves
  3. 1 each Fresh ball Mozzarella
  4. Tapenade
  5. 1/2 dozen Kalamata Olives, pitted
  6. 1/2 dozen Green or Black Olives (or both), pitted
  7. 1 tbsp Sun-dried Tomatoes
  8. 1 each Garlic Clove
  9. 1 tbsp Capers
  10. 1 tbsp Italian Parsley
  11. 1 tbsp Extra Virgin Olive Oil
  12. 1 pinch Salt
  13. 1 pinch Black Pepper
  14. 1 pinch Thyme
  15. 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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