Update, Prepare Recipe Mushrooms stuffed with a Sundried Tomato Olive Tapenade Practical Delicious

Without fail making ultimate Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade easy, tasty, practical.

Good Evening mother, at this time you can make recipe Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade with 15 ingredients and 5 steps. Next this is how to make it, please read carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 5 stages of easy cooking Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade.

Ingredients for Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade #

1. Prepare : Cremini or Baby Bella Mushrooms.

2. Needed : Fresh Basil leaves.

3. Prepare : Fresh ball Mozzarella.

4. Prepare : Tapenade.

5. Needed : Kalamata Olives, pitted.

6. Needed : Green or Black Olives (or both), pitted.

7. Needed : Sun-dried Tomatoes.

8. Prepare : Garlic Clove.

9. Needed : Capers.

10. Prepare : Italian Parsley.

11. Prepare : Extra Virgin Olive Oil.

12. Prepare : Salt.

13. Needed : Black Pepper.

14. Prepare : Thyme.

15. Needed : Oregano.

If all ingredients Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

Step by Step Cooking 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..

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