Practical Method to Cooking 5-Star Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Hoping to eat Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with clear procedures on producing a Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade like a famous chef made.

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To prepare an extraordinary Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade, here are the materials needed:

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

After preparing the components, next you are ready to prepare your appetizing Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade by following the guidances below:

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..

Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top. Dry-packed sun-dried tomatoes: This type is easier to mince than the oil-packed tomatoes and they'll plump up as they absorb extra liquid from the spinach. Tasty, light, and easy to make these spinach stuffed mushrooms are flavored with sun-dried tomatoes and topped with melted Asiago cheese. Lively sun-dried tomatoes and hearty portobello mushrooms are tossed with couscous in this satisfying entree.

Recipe : Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

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step by step to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

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