Easiest Way to Prepare Appetizing 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. These stuffed mushrooms filled with sun-dried tomatoes and spinach make a great starter for friends and family awaiting dinner with growling stomachs.

This size mushroom might seem large, but mushrooms shrink a lot during baking. Sun-dried tomatoes add a wonderful sweet-tart flavor to the Sausage Stuffed Mushrooms. Use the sun-dried tomatoes in the jar and not the bagged variety. 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. You need 6 each of Cremini or Baby Bella Mushrooms.
2. Prepare 6 each of Fresh Basil leaves.
3. It's 1 each of Fresh ball Mozzarella.
4. Prepare of Tapenade.
5. You need 1/2 dozen of Kalamata Olives, pitted.
6. You need 1/2 dozen of Green or Black Olives (or both), pitted.
7. It's 1 tbsp of Sun-dried Tomatoes.
8. Prepare 1 each of Garlic Clove.
9. You need 1 tbsp of Capers.
10. Prepare 1 tbsp of Italian Parsley.
11. It's 1 tbsp of Extra Virgin Olive Oil.
12. You need 1 pinch of Salt.
13. Prepare 1 pinch of Black Pepper.
14. Prepare 1 pinch of Thyme.
15. It's 1 pinch of Oregano.

As the stuffed mushrooms recipe is written, they have a pronounced sun-dried tomato flavor but you can use less if you prefer. I use yellow diced onion but you. Chayote Stuffed Ravioli with Sun-dried Tomato and Roasted Pepper and Spinach Sauce. Pan Seared Shrimp and Polenta with Sun-Dried Tomato Pistou.

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..

Chicken breasts stuffed with feta and sundried tomatoes. 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. These stuffed mushrooms are perfect for both grilling and baking. The stuffed caps are great as an appetizer or as a delicious side dish. Add the oil to the pan and heat on a medium heat.