Easiest Way to Make Appetizing Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade. Drain the soaked sun-dried tomatoes and place into the bowl of a food processor. Add the garlic, basil, parsley and the remaining olive oil. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese.

They're tasty, but the high fat and calorie count make them hard to swallow. Jennifer demonstrates how to replace the traditional stuffing with a satisfying sunflower seed-based, raw sun-dried tomato pate that you make with a. Place a chunk of mozzarella inside each mushroom cap. You can have Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade using 15 ingredients and 5 steps. Here is how you achieve it.

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. You need 1 each of Fresh ball Mozzarella.
4. It's of Tapenade.
5. It's 1/2 dozen of Kalamata Olives, pitted.
6. Prepare 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. It's 1 tbsp of Capers.
10. Prepare 1 tbsp of Italian Parsley.
11. You need 1 tbsp of Extra Virgin Olive Oil.
12. You need 1 pinch of Salt.
13. You need 1 pinch of Black Pepper.
14. You need 1 pinch of Thyme.
15. You need 1 pinch of Oregano.

Then pour the sun-dried tomato mixture over the top. Tuscan Spinach Stuffed Mushrooms with Garlic, Sun Dried Tomatoes, & Cheese are a fast & easy app with a ton of flavor. Spinach Stuffed Mushrooms with Sundried Tomatoes. Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth.

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

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..

Fill mushroom cavity with sundried pesto (approx. I made these baked sun-dried tomatoes stuffed mushrooms during Christmas. Sun-dried tomatoes can be purchased at local supermarkets (such as NTUC Finest, Cold Storage). Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Adjust seasoning to taste if desired.