How to Make Gordon Ramsay Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Vegetarian appetizer or main course if paired with rice. I love mushrooms & the stuffing with sun-dried tomatoes tastes amazing. Add the garlic, basil, parsley and the remaining olive oil. Repeat with the remaining stuffing mixture, mushrooms and goats' cheese.

Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something which I have loved my entire life. They’re nice and they look wonderful.

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

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

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

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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.

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