Can you believe I'm still on my mushroom kick? I woke up this morning thinking about the goodness of 'shrooms (is that weird?) and immediately started thinking about how I wanted to make some today.
The last stuffed mushrooms were such a hit and I wanted something equally tasty and flavorful, yet easy to throw together. I'm such a huge fan of sundried tomatoes and they add such a wonderful full flavor to the mixture. The kalamata olives add just the right amount of kick without being overwhelming, and all the flavors combine for an appetizer you won't soon forget. These take about 15 minutes of prep time before throwing in the oven, so in about 30 minutes you'll have a great-looking tasty appetizer to put on the table.
Sundried Tomato and Kalamata Olive Stuffed Mushrooms
Serves 3-4
6 medium portabella mushrooms
1 tbsp oil from sundried tomatoes
2 tbsp minced shallots
1/2 c oil-packed sundried tomatoes, diced
1/4 c kalamata olives, minced
1/4 c seasoned bread crumbs
1/4 c Parmesan cheese, shredded
Remove stems from mushrooms, chop, and set aside. Place mushroom caps in a lightly-oiled baking dish. Preheat oven to 400 degrees. Preheat oil in a medium saucepan over medium high heat. Add shallots and mushroom stems, saute for 1 minute until tender. Add sundried tomatoes and olives, stirring well. Remove from heat and stir in bread crumbs and parmesan cheese. Place 2-3 tablespoons of mixture in each mushroom cap, packing it in firmly. (Mixture will be crumbly) Sprinkle with additional Parmesan cheese and place into oven. Bake 15-20 minutes until cheese is golden brown and mushrooms are tender. Serve and enjoy!
Those stuffed mushrooms look good and sound really tasty!
ReplyDeleteyour love of mushrooms makes me wonder if there is a blog dedicated to shrooms !
ReplyDelete... i will try these. i don't like olives, but i have found that in combination with other flavors, in moderation, adds the right *ummm* factor to the overall dish.
you wake dreaming of mushrooms? i wake dreaming of yarn :)
Kevin - thanks! Let me know if you try them!
ReplyDeleteGray La Gran - This blog is starting to have a shroomy focus, isn't it?? I'll switch it up soon, I promise. And I guess there are worse things to have on the mind when you wake up, huh?? =)
Sounds fantastic! On the menu for the weekend - will let you know how we like it.
ReplyDeleteThose little mushrooms look so delicious!
ReplyDeleteThese look really yummy and the recipe sounds easy to make, I'll have to try them.
ReplyDeleteMmm, sun dried tomatoes and kalamata olives - these sound divine!
ReplyDeleteChef - thanks! Can't wait to hear how they come out for you!
ReplyDeleteChuck - Thanks! Let me know if you try them.
Laylita - you'll have to let me know how they come out for you. They are very easy to throw together.
Deborah - I'm a sucker for either of those ingredients, so together is even better!
these look gorgeous! i don't love olives, but this pic looked so good on tastespotting, i had to come check it out.
ReplyDeleteMust... eat. Oh god, I'm making these for dinner tomorrow! Thank you!
ReplyDeleteI'll have to try this one. I love mushrooms too. Good thing I live in the mushroom capital of the USA in Southern Chester County, PA. We even have a mushroom festival every summer. I bet you'd love that!
ReplyDeleteMichelle - go ahead and give it a try. You probably won't even be able to pick them out of the mix.
ReplyDeleteMuffin - you'll have to let me know how they come out!!
Heather - I didn't realize you were that close to me! I've been to that mushroom festival! Let me know how you like this recipe.
I made this last night and we really liked it! Thanks for sharing the recipe!
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