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
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!