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

Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olive,  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!

 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. 

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

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