Easiest Way to Prepare Homemade Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is among the favorite food menus that are increasingly being sought by many people throughout the internet. When you are the individual that is looking to get the recipe information, then this can be the right website page. We convey the steps to how to cook along with the ingredients needed. Do not forget to also display related videos as additional information.

Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top. In a bowl stir together mushrooms mixture, bread crumbs, tomatoes, reserved soaking liquid, yolk, parsley, basil, and salt to taste.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

To begin with this recipe, we have to first prepare a few components. You can cook 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. Make ready 6 each of Cremini or Baby Bella Mushrooms.
  2. Make ready 6 each of Fresh Basil leaves.
  3. Make ready 1 each of Fresh ball Mozzarella.
  4. Take of Tapenade.
  5. Take 1/2 dozen of Kalamata Olives, pitted.
  6. It's 1/2 dozen of Green or Black Olives (or both), pitted.
  7. You need 1 tbsp of Sun-dried Tomatoes.
  8. Make ready 1 each of Garlic Clove.
  9. You need 1 tbsp of Capers.
  10. Take 1 tbsp of Italian Parsley.
  11. Take 1 tbsp of Extra Virgin Olive Oil.
  12. You need 1 pinch of Salt.
  13. Make ready 1 pinch of Black Pepper.
  14. Take 1 pinch of Thyme.
  15. Make ready 1 pinch of Oregano.

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

  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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