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

Honestly, no introduction is needed ...

Craving mushrooms and inspired by Soma's stuffed mushroom recipe, I came up with these spicy delights containing my favorite trio of sun-dried tomatoes, goat cheese and olives. The earthly mushrooms are complimented perfectly by the sharp and tart flavors of the stuffing. I served them as part of homespun gourmet dinner with a mixed green and beet salad with fried haloumi cheese, but these would be an ideal choice to serve as an appetizer to guests, or as part of a meal made up of little bites or tapas.

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

Recipe by Lisa Turner Published on June 22, 2009 Earthy mushrooms stuffed with all kinds of wonderful savory flavors, from tart sun-dried tomatoes and Kalamata olives, spices and jalapeños, to creamy and salty goat cheese — an amazing appetizer for any occasion! Print this recipe Ingredients: 8 to 10 large button mushrooms 1 tablespoon butter 2 teaspoons olive oil 1/3 cup sun-dried tomatoes 1 shallot, finely chopped 1 large jalapeño, finely chopped 1/2 teaspoon cayenne 1/2 teaspoon paprika 1/4 teaspoon saffron 2 tablespoons fresh parsley, finely chopped 1 teaspoon lemon juice 1/4 cup Kalamata olives, pitted and finely chopped 1/4 to 1/3 cup soft goat cheese Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes. Chop the soaked tomatoes into small bits and set aside. Wipe the mushrooms with a damp cloth. Carefully scoop out the stems using a knife and small spoon. Chop the stems into very fine bits and set aside. Heat the butter in a large frying pan over medium high heat. When hot, add the mushroom caps to the pan and sauté them for a few minutes, flipping often, until they begin to brown. Remove from pan and again set aside. Reduce the heat to medium, add the olive oil to the pan and then toss in the shallots. Stir and fry for a minute or two, and then add the chopped stems and jalapenos. Sauté, stirring frequently, for about five minutes. Now add the sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsley, salt and pepper. Cook for another minute and transfer the mixture to a small bowl. Stir in the goat cheese and olives and stir until everything is well combined. Spoon the filling into the mushroom caps. Coat the bottom of a baking pan with a bit of olive oil. Transfer the stuffed mushrooms to the pan. Bake in a preheated 350° oven for roughly 10 minutes. Garnish with a bit of fresh parsley if desired. Makes 8 to 10 appetizers

Related recipes from my vegetarian kitchen:
Stuffed Mushrooms with Goat Cheese and Cornmeal
Portobello Mushrooms Stuffed with Quinoa

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