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.
Servings: 6 servings
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: 1SERVING | Calories: 279kcal | Carbohydrates: 14g | Protein: 4g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 21g | Sodium: 1677mg | Fiber: 7g | Sugar: 3g