Ingredients:

• ½ cup Fiorfiore Dried Tomato Tapenade
• 1 lb large button mushrooms, stems removed
• 2 tbsp Fiorfiore Extra Virgin Olive Oil
• ¼ cup breadcrumbs
• ¼ cup Parmesan cheese, grated
• Fresh parsley, chopped

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F.
2. Prepare the Mushrooms: Clean the mushrooms and remove the stems to create a cavity for the filling. Arrange them on a baking sheet.
3. Make the Filling: In a bowl, mix the Fiorfiore Dried Tomato Tapenade, breadcrumbs, grated Parmesan cheese, and 1 tbsp of Fiorfiore Extra Virgin Olive Oil. Stir until combined.
4. Stuff the Mushrooms: Using a spoon, fill each mushroom cap with the tapenade mixture, pressing gently to pack the filling.
5. Drizzle with Oil: Drizzle the stuffed mushrooms with the remaining 1 tbsp of Fiorfiore Extra Virgin Olive Oil for added flavor and moisture.
6. Bake: Bake the mushrooms in the preheated oven for 15–18 minutes, or until the mushrooms are tender and the topping is golden brown.
7. Garnish and Serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm as an elegant appetizer or side dish.
8. These stuffed mushrooms are an irresistible combination of savory flavors and textures, making them a standout addition to any gathering!