This is how making recipe Mushrooms stuffed with a Sundried Tomato Olive Tapenade with 15 ingredients and 5 stages of easy cooking, which is very practical.
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Hi my mother, now you can make recipe Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade with 15 ingredients and 5 steps. Next this is how to cook, please carefully carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable 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
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Prepare : Cremini or Baby Bella Mushrooms.
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Prepare : Fresh Basil leaves.
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Prepare : Fresh ball Mozzarella.
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Prepare : Tapenade.
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Prepare : Kalamata Olives, pitted.
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Prepare : Green or Black Olives (or both), pitted.
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Prepare : Sun-dried Tomatoes.
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Prepare : Garlic Clove.
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Prepare : Capers.
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Needed : Italian Parsley.
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Needed : Extra Virgin Olive Oil.
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Needed : Salt.
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Prepare : Black Pepper.
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Prepare : Thyme.
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Prepare : Oregano.
If all basic ingredients Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.
Process Cooking Mushrooms stuffed with a Sun-dried Tomato & Olive Tapenade
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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.
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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..
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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..
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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..
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Place 1 Basil leaf on each mushroom and serve 2-3 per person depending upon size of mushrooms..
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