Olive & Herb Stuffed Mushrooms
Serves 4-6 Perfect for a cold day, cook up this Olive and Herb Stuffed Mushrooms recipe for a meal that will have you buzzing. #STARFineFoods Ingredients: 12 mushrooms (2 to 3 inches in diameter) 4 Tbsp. STAR® Extra Virgin Olive Oil 1/4 cup minced onion 2 cloves garlic, chopped 1/4 cup sliced STAR Pimiento Stuffed Manzanilla Olives 1/4 cup grated Parmesan cheese 1/3 cup plain dry bread crumbs 2 Tbsp. chopped STAR Sun Dried Tomatoes (optional) 2 Tbsp. chopped parsley 1 Tbsp. fresh rosemary Salt & pepper 2 Tbsp. STAR® Balsamic Vinegar Instructions:Trim mushroom stems, separate from caps and finely chop.
Warm 3 Tbsp. oil in large skillet over medium heat. Add onion and garlic and sauté until soft, about 2 minutes. Add chopped mushroom stems and sauté 1 minute. Stir in olives, Parmesan, bread crumbs, tomato, parsley, and rosemary. Salt & pepper to taste.
Pile mixture into mushroom caps using about 2 Tbsp. mixture for each. Arrange on oiled baking sheet. Drizzle with vinegar and remaining oil. Cover lightly with foil and bake at 400º for 15 minutes. Remove foil and bake 5 to 7 minutes longer or until golden.
Serve hot.
Ingredients
- 12 mushrooms (2 to 3 inches in diameter)
- 4 Tbsp. STAR® Extra Virgin Olive Oil
- 1/4 cup minced onion
- 2 cloves garlic, chopped
- 1/4 cup sliced STAR Pimiento Stuffed Manzanilla Olives
- 1/4 cup grated Parmesan cheese
- 1/3 cup plain dry bread crumbs
- 2 Tbsp. chopped STAR Sun Dried Tomatoes (optional)
- 2 Tbsp. chopped parsley
- 1 Tbsp. fresh rosemary
- Salt & pepper
- 2 Tbsp. STAR® Balsamic Vinegar
Instructions
Trim mushroom stems, separate from caps and finely chop.
Warm 3 Tbsp. oil in large skillet over medium heat. Add onion and garlic and sauté until soft, about 2 minutes. Add chopped mushroom stems and sauté 1 minute. Stir in olives, Parmesan, bread crumbs, tomato, parsley, and rosemary. Salt & pepper to taste.
Pile mixture into mushroom caps using about 2 Tbsp. mixture for each. Arrange on oiled baking sheet. Drizzle with vinegar and remaining oil. Cover lightly with foil and bake at 400º for 15 minutes. Remove foil and bake 5 to 7 minutes longer or until golden.
Serve hot.
Trim mushroom stems, separate from caps and finely chop.
Warm 3 Tbsp. oil in large skillet over medium heat. Add onion and garlic and sauté until soft, about 2 minutes. Add chopped mushroom stems and sauté 1 minute. Stir in olives, Parmesan, bread crumbs, tomato, parsley, and rosemary. Salt & pepper to taste.
Pile mixture into mushroom caps using about 2 Tbsp. mixture for each. Arrange on oiled baking sheet. Drizzle with vinegar and remaining oil. Cover lightly with foil and bake at 400º for 15 minutes. Remove foil and bake 5 to 7 minutes longer or until golden.
Serve hot.
Serves: 4-6
