Thursday, January 30, 2014

Stuffed Mushrooms Tapenade

Two popular dishes rolled into with these little fungi and a store bought version of tapenade with chopped green and black olives flecked with sun dried tomatoes, herbs and spices like thyme and basil.  The bread crumbs for these is actually cubed garlic bread that is sauteed with the olives and tomatoes , then some wonderful Pamigiano Reggiano, or more budget friendly Parmesan is folded in, and the mixture is crammed into fresh mushrooms and broiled!  This recipe is perfect for quick entertaining on the fly, with little effort and maximum flavor, marrying spectacular Italian and French ideas into perfect Mediterranean bites!
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.

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