Recipe: Delicious Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade. Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top. Add the garlic, basil, parsley and the remaining olive oil.

Then pour the sun-dried tomato mixture over the top. Add the reserved mushroom stalks, garlic, oregano, paprika, sun dried tomatoes, red peppers and courgette (zucchini). Tuscan Stuffed Mushrooms with Garlic, Sun-Dried Tomatoes, & Cheese are an easy app with tons of flavor. You can cook 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. It's 1 each of Fresh ball Mozzarella.
4. Prepare of Tapenade.
5. Prepare 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. It's 1 tbsp of Capers.
10. Prepare 1 tbsp of Italian Parsley.
11. It's 1 tbsp of Extra Virgin Olive Oil.
12. Prepare 1 pinch of Salt.
13. Prepare 1 pinch of Black Pepper.
14. It's 1 pinch of Thyme.
15. Prepare 1 pinch of Oregano.

The BEST Keto Stuffed Mushrooms ever. Sundried tomatoes, spinach, garlic, and cheese overflow tender button mushrooms. Brie and Sundried Tomato Mushroom Caps. Remove from the oven, top with a sun-dried tomato and thyme.

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..

Creamy Mushroom Sauce Creamy Mushrooms Stuffed Mushrooms Mushroom Ravioli Wild Mushrooms Vegetarian Pasta Recipes Vegetarian Dinners Cooking Tomato Ravioli made with Squash filling and served with a creamy mushroom sauce. Quick and simple vegetarian pasta recipe. 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. Spoon mixture into baked crust and smooth out with a spoon until even.