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Olive and Roasted Garlic Tapenade Stuffed Mushrooms
These olive and roasted garlic tapenade stuffed mushrooms are the perfect appetizer or snack packed with lots of fresh olive flavor.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Appetizers
Cuisine:
American
Keyword:
tapenade stuffed mushrooms
Servings:
6
servings
Author:
Gina Matsoukas
Ingredients
2 - 10
ounce
packages baby bella mushrooms
cleaned and stems removed
1 - 15
ounce
can ripe black olives
drained
1 - 15
ounce
can ripe green olives
drained
2
tablespoons
roasted garlic spread
1/2
cup
fresh basil leaves
2
tablespoons
pine nuts
4-5
sun dried tomatoes
not in olive oil
Salt and pepper
2
tablespoons
extra virgin olive oil
Instructions
Preheat oven to 400 degrees and grease a baking sheet with cooking spray.
Combine olives, garlic spread, basil, pine nuts, sun dried tomatoes, salt and pepper in a food processor. Process until finely chopped.
Spoon tapenade into the mushroom caps, place on the baking sheet and drizzle with the olive oil.
Bake mushrooms for 20 minutes. Remove from oven and serve warm.
Nutrition
Serving:
1
SERVING
|
Calories:
279
kcal
|
Carbohydrates:
14
g
|
Protein:
4
g
|
Fat:
25
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
21
g
|
Sodium:
1677
mg
|
Fiber:
7
g
|
Sugar:
3
g