Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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. Transfer the mushrooms caps to the prepared pan. Drain the sun-dried tomatoes and chop.
Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin 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 that.
The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
- Get 6 each Cremini or Baby Bella Mushrooms
- Prepare 6 each Fresh Basil leaves
- Get 1 each Fresh ball Mozzarella
- Take Tapenade
- Get 1/2 dozen Kalamata Olives, pitted
- Make ready 1/2 dozen Green or Black Olives (or both), pitted
- Take 1 tbsp Sun-dried Tomatoes
- Take 1 each Garlic Clove
- Get 1 tbsp Capers
- Prepare 1 tbsp Italian Parsley
- Take 1 tbsp Extra Virgin Olive Oil
- Prepare 1 pinch Salt
- Get 1 pinch Black Pepper
- Prepare 1 pinch Thyme
- Prepare 1 pinch Oregano
Not sure whether the sun-dried tomatoes should have been dried or in oil. Didn't like the courgette or the wilted spinach in both the mushrooms and the sauce. The stuffed mushrooms in the other recipe were brilliant but not this one. Sprinkle with flour; stir in cream.
Instructions to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
- 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
- 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.
- 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.
- 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.
- Place 1 Basil leaf on each mushroom and serve 2-3 per person depending upon size of mushrooms.
The stuffed mushrooms in the other recipe were brilliant but not this one. Sprinkle with flour; stir in cream. To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
So that is going to wrap this up with this special food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
