Recipe information
Yield
24 stuffed mushrooms
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Toss the mushroom caps in a bowl with some salt, pepper, and a drizzle of EVOO. Arrange the mushrooms on a baking sheet in an even layer with the gill side up. Roast the mushrooms for 10 to 12 minutes, or until they are cooked through.
Step 3
While the mushrooms are roasting, prepare the red pepper–black olive tapenade. Place the roasted red peppers in a food processor with the parsley. Add the olives, capers, garlic, and lemon zest. Pulse the processor and grind into a paste.
Step 4
Once the mushrooms are done roasting, squeeze the juice of the lemon over them. Place about 1/2 tablespoon tapenade in each cap. Use 2 spoons for this: One is to scoop tapenade and the other is to push it off onto the mushroom. Place the mascarpone in a sealable plastic bag. Squeeze the cheese into one of the bottom corners, and with scissors snip 1/4 inch off of that corner. Squeeze a little mascarpone on top of each tapenade-filled mushroom. Serve hot or at room temperature.
