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Stuffed Mushrooms with Dried Tomatoes in Extra Virgin Olive Oil

Dried Tomatoes are a product with a great flavor and texture, ideal to always have in the pantry thanks to its multitude of uses in the kitchen; well to enrich stews, to add to salads or as a garnish, and even for pasta, rice or sauces.

We propose a delicious and simple recipe for mushrooms stuffed with dried tomatoes in Extra Virgin Olive Oil with basil, provolone, olives and cherry tomato. Delicious!


6- 8 large mushrooms

120 grams of cherry tomato

6-8 Sun-dried Tomatoes in Extra Virgin Olive Oil LA CHINATA

40 grams of olives from Aragon

60 grams of Provolone in small cubes

½ bunch of fresh basil, leafless


Extra Virgin Olive Oil LA CHINATA



  1. First of all, you have to empty the mushrooms from below, saving the interior to use it in the filling.
  2. For the filling, put EVOO in a pan and add the mushroom that we have emptied, the cherry tomatoes in quarters, the chopped Aragon olive and the fresh basil.
  3. Cook slightly for 2 minutes and remove from heat.
  4. Once out, add the diced provolone, half of the small diced sundried tomatoes and stir together. Rectify salt and pepper.
  5. Fill the mushrooms with the previous preparation and cook in the oven for 6 minutes at 180º.
  6. Once out of the oven, add some finely chopped dried tomatoes to each mushroom as a topping and some finely chopped basil leaves.

Ready to serve!


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