Easiest Way to Summer Perfect Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Easiest Way to Summer Perfect Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade Delicious, fresh and tasty.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade. To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Transfer the mushrooms caps to the prepared pan. Drain the sun-dried tomatoes and chop.

Place a chunk of mozzarella inside each mushroom cap.

Then pour the sun-dried tomato mixture over the top.

These stuffed mushrooms filled with sun-dried tomatoes and spinach make a great starter for friends and family awaiting dinner with growling stomachs.

You can have Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade using 15 ingredients and 5 steps. Here is how you cook it.

Ingredients of Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

1. You need 6 each of Cremini or Baby Bella Mushrooms.

2. You need 6 each of Fresh Basil leaves.

3. You need 1 each of Fresh ball Mozzarella.

4. Prepare of Tapenade.

5. Prepare 1/2 dozen of Kalamata Olives, pitted.

6. Prepare 1/2 dozen of Green or Black Olives (or both), pitted.

7. You need 1 tbsp of Sun-dried Tomatoes.

8. You need 1 each of Garlic Clove.

9. It’s 1 tbsp of Capers.

10. You need 1 tbsp of Italian Parsley.

11. Prepare 1 tbsp of Extra Virgin Olive Oil.

12. Prepare 1 pinch of Salt.

13. It’s 1 pinch of Black Pepper.

14. It’s 1 pinch of Thyme.

15. You need 1 pinch of Oregano.

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.

Stuff the mushroom caps with the mixture and then sprinkle the remaining Parmesan cheese over the tops.

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 its closed so it can be stuffed. Pre-heat the oven to 325°F.

2. The Tapenade can be easily scaled for larger batches. Its 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..

Remove from the oven and set aside.

Drain the soaked sun-dried tomatoes and place into the bowl of a food processor.

Not sure whether the sun-dried tomatoes should have been dried or in oil.

Didn't like the courgette or the wilted spinach in both the mushrooms and the sauce.

The stuffed mushrooms in the other recipe were brilliant but not this one.