Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Stuffed mushrooms are often filled with cheese, meat, and breadcrumbs. 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.
Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something which I’ve loved my entire life.
To begin with this recipe, we have to first 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 cook that.
The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
- Get 6 each Cremini or Baby Bella Mushrooms
- Get 6 each Fresh Basil leaves
- Get 1 each Fresh ball Mozzarella
- Make ready Tapenade
- Get 1/2 dozen Kalamata Olives, pitted
- Take 1/2 dozen Green or Black Olives (or both), pitted
- Make ready 1 tbsp Sun-dried Tomatoes
- Make ready 1 each Garlic Clove
- Take 1 tbsp Capers
- Make ready 1 tbsp Italian Parsley
- Prepare 1 tbsp Extra Virgin Olive Oil
- Get 1 pinch Salt
- Take 1 pinch Black Pepper
- Prepare 1 pinch Thyme
- Prepare 1 pinch Oregano
This post may contain affiliate links which won't change your price but. Add the garlic, basil, parsley and the remaining olive oil. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Warm shitake mushroom caps are slathered with a generous layer of sun-dried tomato and olive spread, then topped with lightly dressed greens.
Steps to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
- 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
- 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.
- 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.
- 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.
- 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. Dry-packed sun-dried tomatoes: This type is easier to mince than the oil-packed tomatoes and they'll plump up as they absorb extra liquid from the spinach. Tasty, light, and easy to make these spinach stuffed mushrooms are flavored with sun-dried tomatoes and topped with melted Asiago cheese.
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