How to Prepare Appetizing Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade. Brush the mushrooms caps with some of the reserved tomato oil and arrange them, stemmed sides down, on the rack of a broiler pan. Starting with this veggie packed dinner of Tuscan Style Stuffed Mushrooms, stuffed with spinach and goats cheese. Tasty enough on their own, but I'm going a few stages further with a creamy, sun Mushrooms were ok.

Jennifer demonstrates how to replace the traditional stuffing with a satisfying sunflower seed-based, raw sun-dried tomato pate that you make with a. 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. 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. It's 6 each of Cremini or Baby Bella Mushrooms.
2. You need 6 each of Fresh Basil leaves.
3. It's 1 each of Fresh ball Mozzarella.
4. It's 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. Prepare 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. Prepare 1 tbsp of Extra Virgin Olive Oil.
12. You need 1 pinch of Salt.
13. Prepare 1 pinch of Black Pepper.
14. It's 1 pinch of Thyme.
15. It's 1 pinch of Oregano.

Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. 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). My family love the deep and rich tomato flavour of sun-dried tomatoes, even more than the actual fresh ones.

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..

Similar recipes are Sun-Dried Tomato Stuffed Mushrooms, Sun-Dried Tomato Stuffed Mushrooms, and Spinach and Sun-Dried Tomato Stuffed Both are very food friendly and complement a variety of flavors. Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth. Fill mushroom cavity with sundried pesto (approx. Warm shitake mushroom caps are slathered with a generous layer of sun-dried tomato and olive spread, then topped with lightly dressed greens. Tuscan Spinach Stuffed Mushrooms with Garlic, Sun Dried Tomatoes, & Cheese are a fast & easy app with a ton of flavor.