Easiest Way to Prepare Speedy Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

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Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade. Melt the butter in a large skillet over medium heat and throw in the mushroom caps. To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Add the oil to the pan and heat on a medium heat.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade Lightly grease a baking sheet with non-stick cooking spray. Twist off mushroom stems and add the stems to a food processor along with sun-dried tomatoes. Heat a large skillet over medium high heat.

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Melt the butter in a large skillet over medium heat and throw in the mushroom caps. To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Add the oil to the pan and heat on a medium heat.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I have loved my entire life.

To begin with this particular 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 can achieve it.

The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:

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

Mushrooms Stuffed with Sun-Dried Tomatoes (adapted from Gourmet via Smitten Kitchen) The only minor change I'll make to this recipe, to bring it from really damn good to perfect, is to sprinkle the inside of the mushrooms with a bit of salt before roasting them the first time. Not so much to eliminate more liquid, but just to season them. To begin with this particular recipe, we must first prepare a few components. Here is how you cook that.

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Instructions 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..

These stuffed mushrooms filled with sun-dried tomatoes and spinach make a great starter for friends and family awaiting dinner with growling stomachs. They make great party and game-day snacks too. Make them ahead a few hours ahead, then broil or bake to serve hot. This size mushroom might seem large, but mushrooms shrink a lot during baking. Drain the sun-dried tomatoes and chop.

So that is going to wrap it up for this special food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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