Simple Stuffed Mushrooms

Mushroom caps stuffed with tomatoes, olives, and cheese rest on an earthenware plate on a table


1 cup sun-dried tomatoes in oil, drained and chopped
1 1/3 cups pitted black olives, chopped
1 large egg, beaten
3 cups grated mozzarella
small bunch flat-leaf parsley, chopped
12 large chestnut mushrooms, brushed clean
1/4 cup olive oil
kosher salt, to taste
freshly ground black pepper, to taste


  1. Preheat the oven to 200 degrees C/400 degrees F.
  2. Stir together the sun-dried tomatoes, olives, egg, mozzarella, and seasoning in a mixing bowl.
    Remove the stems from the mushrooms and spoon the mozzarella filling into them.
  3. Arrange in a roasting dish and drizzle with the olive oil.
  4. Bake for 30 minutes or until golden-brown and tender. Season with black pepper before serving.