Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook mushrooms stuffed with a sun-dried tomato & olive tapenade using 15 ingredients and 5 steps. Here is how you cook it.

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

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

Steps 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.

So that is going to wrap it up with this special food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!