eggplant tapenade-stuffed mushrooms

By Nancy Wekselbaum
eggplant tapenade-stuffed mushrooms

ingredients

  • 24 cremini mushrooms, stems removed (save stems for another use)
  • ¾ cup THE GRACIOUS GOURMET ROASTED EGGPLANT TAPENADE
  • 2 tablespoons Panko (Japanese-style) bread crumbs
  • 1 clove garlic, minced
  • Dash red chile flakes
  • 2 tablespoons freshly grated Parmesan cheese

instructions

  1. Place mushrooms, stem-side down, on rack of a broiler pan. Broil under a pre-heated broiler, 6 inches from heat, 4 minutes, or until slightly soft. Turn right-side up.
  2. Stir together THE GRACIOUS GOURMET ROASTED EGGPLANT TAPENADE, bread crumbs, garlic and chile flakes.
  3. Spoon into mushrooms. Sprinkle with Parmesan cheese.
  4. Bake at 350°F, 12 – 18 minutes, or until hot.
Posted in appetizers