Stuffed Mushrooms
12 Giant White Mushrooms
1 Jar Olive Tapenade**
1/2 Cup of Gouda
1 Tbsp of EVOO
Most giant mushrooms are pretty clean already but I always give them a wipe off with a lint free tea towel.
Pull out the stems from the
mushrooms; I like to throw stems in water and bring to a boil for 20 minutes for a quick mushroom stock, I can make risotto with or freeze for later use.
Place caps in a shallow pan or on a cookie sheet that you have foiled and oiled.
Fill each mushroom with a tsp of your favorite
tapenade and cover with cheese.
Use either shreded or cover cap compleatly with a slice of cheese.
Then bake at 375 for about 10 min adding about 1/2 cup of water to the pan so caps won't char.
Cook till the mushrooms are soft when squeezed and the cheese looks bubbly.
These are best right out of the oven but will keep and can be warmed in microwave.
** I like the black olive tapenade for this recipe the best, green was too pungent.
