Hello everybody, it’s me again, Dan, 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. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can have mushrooms stuffed with a sun-dried tomato & olive tapenade using 15 ingredients and 5 steps. Here is how you can achieve that.

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

1. Prepare Cremini or Baby Bella Mushrooms
2. Make ready Fresh Basil leaves
3. Prepare Fresh ball Mozzarella
4. Make ready Tapenade
5. Get Kalamata Olives, pitted
6. Prepare Green or Black Olives (or both), pitted
7. Get Sun-dried Tomatoes
8. Get Garlic Clove
9. Make ready Capers
10. Take Italian Parsley
11. Get Extra Virgin Olive Oil
12. Get Salt
13. Make ready Black Pepper
14. Prepare Thyme
15. Prepare 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 for this exceptional food mushrooms stuffed with a sun-dried tomato & olive tapenade recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!