STUFFED MUSHROOMS
Delicious baby bella mushrooms stuffed with olives, sun dried tomatoes and capers.
10 minutes
25 minutes
Serving Size:
Level:
2
Nutritional Facts (Per Serving)
Calories
Protein
Fat
Carbohydrates
139
6 g
10 g
11 g
Gluten Free
Paleo Friendly
Nut Free
Coconut Free
Vegan
Dairy Free
What do I need?
-
Baby Bella Mushrooms
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Olives
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Sun Dried Tomatoes
-
Capers
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Extra Virgin Olive Oil
-
Salt
-
Pepper
-
Garlic Powder
-
Dried Oregano
-
Dried Basil
-
Crushed Red Pepper Flakes
15 pieces
4 whole
6 pieces
2 tbsp
1 tbsp
1/2 tsp or per taste
1/2 tsp or per taste
1/2 tbsp
1 tsp
1/2 tbsp
1/2tbsp
From where do I get the ingredients?
How do I pick the right ingredients?
I don't understand the measurements!
Show me your TIPS.
How do I make it?
-
Preheat oven at 350F
-
Wash the mushrooms well and pat them completely dry
-
Finely chop the olives and sun dried tomatoes and then mix it with the capers. Add extra virgin oil, garlic powder, oregano, basil and red pepper flakes to the mix
-
Scoop out the stem of the mushrooms using a knife. Be careful you don’t want to damage the curvature of the mushroom
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Fill in the hollow area of the mushrooms with the mix that we prepared in step 3
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Take a over safe container and place the mushrooms in the tray. The mushrooms are going to lose some water so try to use a pan that can help drain the water (slotted)
-
Bake the stuffed mushrooms for about 20-25 mins. At this point in time the mushrooms should be soft and cooked. If your oven is a little weaker I suggest keep it in the oven for few more minutes
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Serve your stuffed mushrooms with Love.