KALAMON OLIVE PASTE WITH SUN-DRIED TOMATOES 180g

STUFFED MUSHROOMS WITH BLACK OLIVE PASTE

Prep Time - 15 mins / Cook Time - 20 mins / Total Time - 35 mins

Course: Appetizers & Snacks

Cuisine: Mediterranean

Diet: Gluten-free, Grain-free, Keto, Low-carb, Vegetarian

Servings: 6 people

Ingredients: 12 Portobello mushroom caps, ½ jar Black Olive Paste, 100g grated Mozzarella cheese, salt and pepper, dried and fresh basil leaves.

Instructions:

• Preheat oven at 170 °C / 350 F
• Remove stems from medium Portobello mushrooms
• Spread some Olive Paste inside the caps
• Sprinkle the mozzarella on top
• Season with salt, pepper and dried basil to taste
• Bake for 20 minutes
• Remove from the oven and garnish with fresh Basil leaves

 Ingredients: 98% Kalamon Olives, Extra Virgin Olive Oil, (<1‰ Sun-dried Tomato, Herbs, Salt).

Storage: Keep in a cool and dry place under 25°C