Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top. 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.
Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. 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:
- Prepare 6 each Cremini or Baby Bella Mushrooms
- Take 6 each Fresh Basil leaves
- Get 1 each Fresh ball Mozzarella
- Prepare Tapenade
- Make ready 1/2 dozen Kalamata Olives, pitted
- Prepare 1/2 dozen Green or Black Olives (or both), pitted
- Prepare 1 tbsp Sun-dried Tomatoes
- Make ready 1 each Garlic Clove
- Take 1 tbsp Capers
- Prepare 1 tbsp Italian Parsley
- Prepare 1 tbsp Extra Virgin Olive Oil
- Prepare 1 pinch Salt
- Make ready 1 pinch Black Pepper
- Make ready 1 pinch Thyme
- Get 1 pinch Oregano
Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top. Tuscan Stuffed Mushrooms with Garlic, Sun-Dried Tomatoes, & Cheese are an easy app with tons of flavor. The BEST Keto Stuffed Mushrooms ever.
Instructions 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.
Tuscan Stuffed Mushrooms with Garlic, Sun-Dried Tomatoes, & Cheese are an easy app with tons of flavor. The BEST Keto Stuffed Mushrooms ever. Sundried tomatoes, spinach, garlic, and cheese overflow tender button mushrooms. Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree. Mushroom Stuffed Potato Cakes Fluffy potato cakes stuffed with a fragrant lemony herby mushroom mixture.
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