Hey everyone, it is me again, Dan, welcome to our 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 food recipes. This time, I will make it a bit tasty. This will be really delicious.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something which I have loved my whole life.

To get started with this particular recipe, we have to 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 cook that.

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

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

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.

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