Easiest Way to Prepare Gordon Ramsay Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, mushrooms stuffed with a sun-dried tomato & olive tapenade. One of my favorites. For mine, I’m gonna make it a little bit tasty. 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 popular of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to 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 cook it.

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

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

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Instructions 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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