Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese & Olives


Stuffed Mushrooms with Sun-dried Tomatoes, Goat Cheese and Olives:


  • 8-10 large button mushrooms
  • 1 TBsp butter
  • 2 tsp olive oil
  • 1/3 cup sun-dried tomatoes (jar)
  • 1 shallot, fine chop
  • 1 large jalapeno pepper, fine chop
  • 1/2 tsp cayenne
  • 1/2 ysp paprika
  • 1/4 tsp saffron
  • 2 TBsp fresh parsley, fine chop
  • 1 tsp lemon juice
  • 1/4 cup kalamata olives, fine chop
  • 1/4-1/3 cup goat cheese


  1. Wipe mushrooms with damp cloth, carefully scoop out stems and chop them into very fine bits, set aside.
  2. 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.
  3. 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 mins.
  4. 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.
  5. Stir in goat cheese and olives until well combined.
  6. Spoon filling into mushroom caps.
  7. Coat the bottom of a baking pan with a bit of olive oil. Transfer stuffed mushrooms into the pan. Bake at 350 for ~10 mins. Garnish with fresh parsley!

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