Truffled Stuffed Mushrooms

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Preheat oven to 350

To prep mushrooms clean with a damp cloth and take off stem. Spread 1 T. EVOO all over roasting pan and set mushrooms top down.

In a bowl mix together tapenade, goat or cream cheese, and pinch of salt until thorougly combined. Stuff each mushroom cap with the mixture…not packed too tightly. Bake at 350 for approximately 25-30 minutes until golden.

In the meantime crisp up prosciutto in 1 T. of EVOO in a saute pan.

When mushrooms are done baking sprinkle with prosciutto bits, chives, and drizzle with White Truffle Olive Oil.

Many of our tapenades would be great in this recipe…be creative!

An Olive Tap Original Recipe by Melanie, Long Grove