Mushrooms stuffed with tapenada olive paste – a detailed recipe preparations. Nutrition value of one portion: (only 30 pcs.) Calories 5one , total fat 5 g., Saturated fat g., Protein g., Carbohydrates 1 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 15min Difficulty: easy Quantity: 30 pcs. The recipes use volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr champignon mushrooms
- 2 tbsp. seedless calamata olives
- 100 gr. cherry tomatoes
- 2 tbsp. l capers
- 3 anchovy fillets
- Juice of one lemon
- 2 cloves of garlic
- 1 tbsp. l fresh thyme
- 1 tbsp. l fresh oregano
- 1/2 tbsp. olive oil
- 200 gr. sun-dried tomatoes
- Fresh parsley for decoration
Recipes with similar ingredients: champignon mushrooms, olives calamata, cherry tomatoes, sun-dried tomatoes, thyme, oregano, tapenade (olive paste), capers, anchovies
Recipe preparation:
- In a food processor, combine all the ingredients for stuffing. Stir until a paste forms. Season with black pepper. Put a teaspoon of tapenade paste in each mushroom cap.
- Put the appetizer in the oven preheated to 160 ° C, and bake for 15-20 minutes. until golden. Decorate parsley.
