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Tomato Tapenade-Stuffed Mushrooms
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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 to 375°F.
  2. Clean the mushrooms and remove the stems, creating a cavity for the filling.
  3. In a bowl, mix the Dried Tomato Tapenade, breadcrumbs, Parmesan cheese, and 1 tbsp olive oil.
  4. Stuff each mushroom with the tapenade mixture. Arrange on a baking sheet and drizzle with the remaining olive oil.
  5. Bake for 15–18 minutes until the mushrooms are tender and the topping is golden.
  6. Garnish with chopped parsley and serve as an elegant appetizer.
Fitness
Preparation Time: 30 minutes
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Tomato Tapenade-Stuffed Mushrooms

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 to 375°F.
  2. Clean the mushrooms and remove the stems, creating a cavity for the filling.
  3. In a bowl, mix the Dried Tomato Tapenade, breadcrumbs, Parmesan cheese, and 1 tbsp olive oil.
  4. Stuff each mushroom with the tapenade mixture. Arrange on a baking sheet and drizzle with the remaining olive oil.
  5. Bake for 15–18 minutes until the mushrooms are tender and the topping is golden.
  6. Garnish with chopped parsley and serve as an elegant appetizer.