Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Name: Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 6 each Cremini or Baby Bella Mushrooms; 6 each Fresh Basil leaves; 1 each Fresh ball Mozzarella; 1/2 dozen Kalamata Olives, pitted; 1/2 dozen Green or Black Olives (or both), pitted; 1 tbsp Sun-dried Tomatoes; 1 each Garlic Clove; 1 tbsp Capers; 1 tbsp Italian Parsley; 1 tbsp Extra Virgin Olive Oil; 1 pinch Salt; 1 pinch Black Pepper; 1 pinch Thyme; 1 pinch Oregano

Grove @cook_2822916

My creation from a menu I made for New Years Eve 2013

Grove @cook_2822916

My creation from a menu I made for New Years Eve 2013

Saved

Ingredients

20 mins

2 servings

6 eachCremini or Baby Bella Mushrooms
6 eachFresh Basil leaves
1 eachFresh ball Mozzarella
Tapenade
1/2 dozenKalamata Olives, pitted
1/2 dozenGreen or Black Olives (or both), pitted
1 tbspSun-dried Tomatoes
1 eachGarlic Clove
1 tbspCapers
1 tbspItalian Parsley
1 tbspExtra Virgin Olive Oil
1 pinchSalt
1 pinchBlack Pepper
1 pinchThyme
1 pinchOregano

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Steps

20 mins

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.