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