Ingredients

24 stuffed mushrooms

　　24 button mushrooms, stems removed

　　Salt and freshly ground black pepper

　　Extra-virgin olive oil (EVOO), for drizzling

　　1 jar (8 to 9 ounces) roasted red peppers, drained

　　1/4 cup fresh flat-leaf parsley leaves (a couple of handfuls)

　　1/4 cup kalamata olives, pitted (about 20 olives)

　　2 tablespoons capers, drained

　　1 large garlic clove, cracked

　　Zest and juice of 1 lemon (zest it first)

　　1/2 cup mascarpone cheese, for garnish

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

Toss the mushroom caps in a bowl with some salt, pepper, and a drizzle of EVOO. Arrange the mushrooms on a baking sheet in an even layer with the gill side up. Roast the mushrooms for 10 to 12 minutes, or until they are cooked through.

　　

Step 3

While the mushrooms are roasting, prepare the red pepper–black olive tapenade. Place the roasted red peppers in a food processor with the parsley. Add the olives, capers, garlic, and lemon zest. Pulse the processor and grind into a paste.

　　

Step 4

Once the mushrooms are done roasting, squeeze the juice of the lemon over them. Place about 1/2 tablespoon tapenade in each cap. Use 2 spoons for this: One is to scoop tapenade and the other is to push it off onto the mushroom. Place the mascarpone in a sealable plastic bag. Squeeze the cheese into one of the bottom corners, and with scissors snip 1/4 inch off of that corner. Squeeze a little mascarpone on top of each tapenade-filled mushroom. Serve hot or at room temperature.

　　Rachael Ray's 30-Minute Get Real Meals