Steps to Make Ultimate Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Prepare Favorite Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade estimated approx 20 mins.

To get started with this recipe, we must 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 can achieve it.

My creation from a menu I made for New Years Eve 2013

Ingredients and spices that need to be Make ready to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:

1. 6 each Cremini or Baby Bella Mushrooms
2. 6 each Fresh Basil leaves
3. 1 each Fresh ball Mozzarella
4. Tapenade
5. 1/2 dozen Kalamata Olives, pitted
6. 1/2 dozen Green or Black Olives (or both), pitted
7. 1 tbsp Sun-dried Tomatoes
8. 1 each Garlic Clove
9. 1 tbsp Capers
10. 1 tbsp Italian Parsley
11. 1 tbsp Extra Virgin Olive Oil
12. 1 pinch Salt
13. 1 pinch Black Pepper
14. 1 pinch Thyme
15. 1 pinch Oregano

Steps to make to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

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.

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So that's going to wrap this up for this exceptional food Recipe of Award-winning Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade. Thanks so much for your time. I am sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!