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

Ingredients

8 -10 large button mushrooms
1 tablespoon butter
2 teaspoons olive oil
1/3 cup sun-dried tomato (jar)
1 shallot, fine chop
1 large jalapeno pepper, fine chop
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon saffron
2 tablespoons fresh parsley, fine chop
1 teaspoon lemon juice
1/4 cup kalamata olive, fine chop
1/4 - 1/3 cup goat cheese

Preparation

Wipe mushrooms with damp cloth, carefully scoop out stems and chop them into very fine bits, set aside.
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.
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.
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.
Stir in goat cheese and olives until well combined.
Spoon filling into mushroom caps.
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!