Hello everybody, I hope you are 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. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I’ve loved my entire life. They are nice and they look fantastic.

To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Transfer the mushrooms caps to the prepared pan. Drain the sun-dried tomatoes and chop.

To begin with this recipe, we must prepare a few components. You can have mushrooms stuffed with a sun-dried tomato & olive tapenade using 15 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:

1. Take 6 each Cremini or Baby Bella Mushrooms
2. Take 6 each Fresh Basil leaves
3. Make ready 1 each Fresh ball Mozzarella
4. Get Tapenade
5. Take 1/2 dozen Kalamata Olives, pitted
6. Make ready 1/2 dozen Green or Black Olives (or both), pitted
7. Take 1 tbsp Sun-dried Tomatoes
8. Get 1 each Garlic Clove
9. Make ready 1 tbsp Capers
10. Prepare 1 tbsp Italian Parsley
11. Prepare 1 tbsp Extra Virgin Olive Oil
12. Prepare 1 pinch Salt
13. Take 1 pinch Black Pepper
14. Prepare 1 pinch Thyme
15. Prepare 1 pinch Oregano

Melt butter in medium saucepan on medium heat. 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.

Steps 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.

These stuffed mushrooms filled with sun-dried tomatoes and spinach make a great starter for friends and family awaiting dinner with growling stomachs. They make great party and game-day snacks too. Make them ahead a few hours ahead, then broil or bake to serve hot. This size mushroom might seem large, but mushrooms shrink a lot during baking. They are very easy to make, look festive and make a great appetizer on the dinner table.

So that is going to wrap it up for this exceptional food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!