Recipe: Yummy 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. Sun-dried tomatoes add a wonderful sweet-tart flavor to the Sausage Stuffed Mushrooms.

I use yellow diced onion but you. 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. You can cook Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade using 15 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

1. Prepare 6 each of Cremini or Baby Bella Mushrooms.
2. It's 6 each of Fresh Basil leaves.
3. Prepare 1 each of Fresh ball Mozzarella.
4. You need of Tapenade.
5. You need 1/2 dozen of Kalamata Olives, pitted.
6. It's 1/2 dozen of Green or Black Olives (or both), pitted.
7. It's 1 tbsp of Sun-dried Tomatoes.
8. You need 1 each of Garlic Clove.
9. Prepare 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. You need 1 pinch of Black Pepper.
14. It's 1 pinch of Thyme.
15. You need 1 pinch of Oregano.

The stuffed mushrooms in the other recipe were brilliant but not this one. Remove from the oven and set aside. Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine.

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..

Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top. 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.