Stuffed Mushrooms With Sun-dried Tomatoes, Goat Cheese And Olive

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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 minutes.
• 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 minutes garnish with fresh parsley!