Stuffed Mushrooms With Sun-Dried Tomatoes, Goat Cheese and Olive

photo by la petite chef

- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 8 -10 large button mushrooms
- 1 tablespoon butter
- 2 teaspoons olive oil
- 1⁄3 cup sun-dried tomato (jar)
- 1 shallot, fine chop
- 1 large jalapeno pepper, fine chop
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon saffron
- 2 tablespoons fresh parsley, fine chop
- 1 teaspoon lemon juice
- 1⁄4 cup kalamata olive, fine chop
- 1⁄4 - 1⁄3 cup goat cheese
directions
- Wipe mushrooms with damp cloth, carefully scoop out stems and chop them into very fine bits, set aside.
- Heat butter in a large frying pan over med-high heat. When hot, add mushroom caps and saute for a few mins, flipping often until they begin to brown. Remove from pan and set aside.
- Reduce heat to medium, add olive oil and toss the shaloots. Stir and fry for a few mins, then add chopped mushroom stems and halapenos. Saute, stirring frequently, for ~5 minutes.
- Then add chopped sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsely and salt-n-pep. Cook for a min, then transfer to a small bowl.
- Stir in goat cheese and olives until well combined.
- Spoon filling into mushroom caps.
- Coat the bottom of a baking pan with a bit of olive oil. Transfer stuffed mushrooms into the pan. Bake at 350 for ~10 minutes Garnish with fresh parsley!
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RECIPE SUBMITTED BY
Hello! My name is Marielle! I am an Architect-Interior Designer and Foodie. Being half Italian and half French I've always enjoyed the art and passion of cooking... and my Gourmet Mother has led the path for me!
Please Check out my site (below) It has a compilation of Homemade recipes and ones I've found on tv or online. It's hard for me to constantly update both sites, so please check me out!
la petite chef mixes (thoroughly) humor, food, a dash of disaster and a cup of originality. End result? Fabulous!! Please help yourself and leave comments!! and enjoy!
“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.” ~Julia Childs