Mushrooms stuffed with olive paste Tapenade

Ingredients:

• 300 g of champignon mushrooms
• 2 cups pitted Kalamata olives
• 100 g cherry tomatoes
• 2 tbsp capers
• 3 anchovy fillets
• Juice of one lemon
• 2 cloves of garlic
• 1 tbsp fresh thyme
• 1 tbsp fresh oregano
• 1/2 cup olive oil
• 200 g of sun-dried tomatoes
• Fresh parsley for garnish

Preparation:

1. Combine all stuffing ingredients in a food processor. Blend until a paste forms. Season with black pepper. Place a teaspoon of tapenade paste into each mushroom cap.
2. Place the appetizer in a preheated oven at 160°C and bake for 15-20 minutes until golden brown. Garnish with parsley.