Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade.
Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most popular of recent trending meals on earth. It's easy, it is quick, it tastes delicious. It's enjoyed by millions every day. They're nice and they look wonderful. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:
- {Prepare 6 each of Cremini or Baby Bella Mushrooms.
- {Prepare 6 each of Fresh Basil leaves.
- {Make ready 1 each of Fresh ball Mozzarella.
- {Take of Tapenade.
- {Get 1/2 dozen of Kalamata Olives, pitted.
- {Get 1/2 dozen of Green or Black Olives (or both), pitted.
- {Get 1 tbsp of Sun-dried Tomatoes.
- {Prepare 1 each of Garlic Clove.
- {Make ready 1 tbsp of Capers.
- {Get 1 tbsp of Italian Parsley.
- {Make ready 1 tbsp of Extra Virgin Olive Oil.
- {Get 1 pinch of Salt.
- {Get 1 pinch of Black Pepper.
- {Prepare 1 pinch of Thyme.
- {Get 1 pinch of Oregano.
Steps 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..
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