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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.

Olive & Herb Stuffed Mushrooms

Perfect for a cold day, cook up this Olive and Herb Stuffed Mushrooms recipe for a meal that will have you buzzing.  #STARFineFoods

Ingredients

Instructions

1

Trim mushroom stems, separate from caps and finely chop.

2

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.

3

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.

4

Serve hot.

1

Trim mushroom stems, separate from caps and finely chop.

2

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.

3

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.

4

Serve hot.

Serves: 4-6

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