Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Starting with this veggie packed dinner of Tuscan Style Stuffed Mushrooms, stuffed with spinach and goats cheese. Tasty enough on their own, but I'm going a few stages further with a creamy, sun Mushrooms were ok. Not sure whether the sun-dried tomatoes should have been dried or in oil.
Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook 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:
- Take 6 each Cremini or Baby Bella Mushrooms
- Get 6 each Fresh Basil leaves
- Take 1 each Fresh ball Mozzarella
- Prepare Tapenade
- Make ready 1/2 dozen Kalamata Olives, pitted
- Make ready 1/2 dozen Green or Black Olives (or both), pitted
- Get 1 tbsp Sun-dried Tomatoes
- Take 1 each Garlic Clove
- Take 1 tbsp Capers
- Get 1 tbsp Italian Parsley
- Get 1 tbsp Extra Virgin Olive Oil
- Get 1 pinch Salt
- Make ready 1 pinch Black Pepper
- Prepare 1 pinch Thyme
- Make ready 1 pinch Oregano
Sun-dried tomatoes can be purchased at local supermarkets (such as NTUC Finest, Cold Storage). My family love the deep and rich tomato flavour of sun-dried tomatoes, even more than the actual fresh ones. 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.
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.
Repeat with the remaining stuffing mixture, mushrooms and goats' cheese. Warm shitake mushroom caps are slathered with a generous layer of sun-dried tomato and olive spread, then topped with lightly dressed greens. Carefully remove and discard the stems of the mushrooms, then clean with a damp cloth. Fill mushroom cavity with sundried pesto (approx. Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree.
So that is going to wrap this up with this special food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
