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The ingredients needed to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
- Provide 6 each Cremini or Baby Bella Mushrooms
- Take 6 each Fresh Basil leaves
- Prepare 1 each Fresh ball Mozzarella
- You need Tapenade
- Use 1/2 dozen Kalamata Olives, pitted
- Prepare 1/2 dozen Green or Black Olives (or both), pitted
- Provide 1 tbsp Sun-dried Tomatoes
- Take 1 each Garlic Clove
- Prepare 1 tbsp Capers
- Take 1 tbsp Italian Parsley
- You need 1 tbsp Extra Virgin Olive Oil
- Prepare 1 pinch Salt
- Provide 1 pinch Black Pepper
- You need 1 pinch Thyme
- Prepare 1 pinch Oregano
Steps to make Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade:
- 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
- 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.
- 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.
- 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.
- Place 1 Basil leaf on each mushroom and serve 2-3 per person depending upon size of mushrooms.
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