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

1. 1

   Wipe mushrooms with damp cloth, carefully scoop out stems and chop them into very fine bits, set aside.

2. 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. 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. 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. 5

   Stir in goat cheese and olives until well combined.

6. 6

   Spoon filling into mushroom caps.

7. 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!

* Per serving · 4 servings · Values may vary.