Thursday, January 30, 2014
Stuffed Mushrooms Tapenade
1 8 oz. pkg. whole mushrooms
1 c. toasted and cubed garlic bread
1/2 c. store bought tapenade with black and green olives and sun-dried tomatoes
2 tbsp. grated Parmigiano Reggiano or Parmesan cheese, plus more for broiling and garnish
Turn on broiler.
Wipe and clean mushrooms with a dry clean cloth and pop out stems, save for another use.
In a medium saute pan over medium high heat, add tapenade and garlic bread cubes.
Saute together to allow bread to absorb moisture, about 2 minutes and turn off heat.
Fold in grated cheeses and remove from heat.
Stuff mushrooms equally with mixture and top with small pinch of cheese.
Broil on bottom rack until cheese is melted and slightly golden and mushrooms just begin to give up liquid, about 5 minutes. Garnish with additional cheese if desired. Makes about 12.