I come from a land that’s known for stuffing stuff. Growing up in Puglia, my Italian cooking parents liked to stuff eggplants, peppers, tomatoes, zucchini… All of which would go humbly into the oven and come out delicious! Just like these Tapenade Stuffed Mushrooms, which I’ve been making since that one time I finally had some leftover tapenade (a rare occasion, so now I always make extra for other recipes).
Look at these babies and try not to lick your screen (careful, they’re hot).
STUFFED MUSHROOMS WITH TAPENADE, BURRATA & BASIL: A MATCH MADE IN OVEN
So, what’s in this dish? Mushrooms, black olives, capers, anchovies, thyme, garlic, lemon, olive oil, basil, burrata, black pepper… It might seem like a lot, but all these ingredients go perfectly together. It’s a match made in oven!
Now you might ask: Why Burrata? Can’t I use mozzarella? Yes. What about feta? Sure. And goat cheese? Absolutely. So, why Burrata? Because a) it comes from my region, Puglia; b) I love the taste; and c) it was in my fridge.
The latter is the most important condition for any ingredient I use in my dishes. Actually, many of my own recipes are labeled FIF, which stands for Found In Fridge. You’d be surprised what you can create when you’re too lazy to go to the store or something fresh is about to expire and you hate wasting good food and money, as I do. Then you might end up with a winner, like these Tapenade Stuffed Mushrooms, and that happy accident will officially become a recipe you make for years to come.
HOW TO MAKE STUFFED MUSHROOMS WITH TAPENADE
If you don’t know how to make Tapenade, stop reading this now and go grab my recipe for super easy Classic Tapenade. I promise you’ll love the way it tastes and will be blown away by how quick and simple it is.
If you don’t feel like learning how to make Tapenade today, you don’t have to. You can buy a jar of good quality Tapenade. That way, it will be even easier and quicker to make your mushrooms because all you’ll have to do is:
- Preheat oven at 350 F
- Remove stems from medium Portobello mushrooms (I save them for other recipes)
- Spread some Tapenade inside the caps (I pile mine on because I’m addicted)
- Place a dollop of Burrata on top
- Sprinkle some Black Pepper to taste
- In the oven they go for 20 minutes
- Remove from the oven and garnish with fresh Basil leaves
- Let them cool off a little and don’t burn your palate (hardest step!)
AND… ACTION!
What do I always say? If a picture is worth a thousand words, a video is worth a thousand pictures. Watch how easy it is to make these beauties from scratch.
And here is the full recipe for you. It’s really super simple and you can whip this up together at the last minute. If you use smaller mushroom caps, it’s the perfect party food and finger food. Otherwise, you can make it as an appetizer. I have yet to meet someone who doesn’t love these little bombs of nutritious flavor.
Enjoy!
Tapenade Stuffed Mushrooms
Ingredients
- ½ cup Tapenade Buy or get my recipe for "Classic Tapenade)
- 12 caps Portobello Mushrooms Medium (use 16 for small mushrooms)
- 1 Burrata Medium/Large
- Black Pepper To taste
- Fresh Basil Garnish
Instructions
- Preheat oven at 350 F
- Remove stems from medium Portobello mushrooms (save them for other recipes)
- Spread some Tapenade inside the caps (to taste)
- Place a dollop of Burrata on top
- Sprinkle some Black Pepper to taste
- Bake for 20 minutes
- Remove from the oven and garnish with fresh Basil leaves (add thyme leaves if you have any left from making Tapenade)
Nutrition
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