You are here: Home » Recipes » Mediterranean Stuffed Mushrooms Mediterranean Stuffed Mushrooms Recipe by Relish ContributorKitchen Tested Yield 6 servings These stuffed mushrooms perfect finger foods. PrintEmail Place a small cube of mozzarella cheese in the bottom of the mushroom cap before stuffing for a little surprise. Ingredients 2 garlic cloved, peeled2 shallots, peeled and roughly chopped12 large mushroom caps, stems removed for the stuffing, caps set aside6 pitted black Kalamata olives6 to 8 green pimento-struffed olives1 tablespoon Italian herbs5 dry-packed sun-dried tomatoes1 tablespoon olive oil1/2 cup white wine1/2 cup grated parmesan cheese3/4 cup fresh breadcrumbs1/4 cup chopped fresh basil Juice of 1 lemon Instructions Place garlic, shallots, mushroom stems, black and green olives, Italian herbs and sun-dried tomatoes in a food processor fitted with the metal blade or blender and process or blend until finely chopped. Heat the oil in a large nonstick skillet over medium-high heat. Add chopped mushroom mixture and saute 4 minutes until tender and mushrooms exude moisture. Add wine, bring to a boil, reduce heat and simmer until liquid is reduced by half. Remove from the heat and let cool 10 minutes. Add parmesan cheese, breadcrumbs, basil and lemon juice. Use a tablespoon to stuff and mound the mixture into the cavities of the mushroom caps. Preheat oven to 375F. Place mushroom caps on a baking pan with sides and bake 15 to 20 minutes until heated through and golden brown.