Tapenade Stuffed Mushrooms Recipe
Tapenade Stuffed Mushrooms
Submitted By: Taz
Ingredients:
½ lb Mixed Olives * - pitted
2 cloves Fresh Garlic - minced
2 Tbs Capers
2 Tbs Sun Dried Tomatoes (NOT in oil) - small chopped
1 Tbs Shallot - minced
3-5 Fresh Basil Leaves
1 Tbs Fresh Thyme Leaves
Juice of ½ Lemon
2 Tbs Extra Virgin Olive Oil
Fresh Ground Black Pepper to taste
12-15 Large Cremini / Baby Portobello Mushrooms (apx 3-4 inches in diameter)
-OPTIONAL-
2 Anchovy Fillets - rinsed
¼ Cup Feta Cheese - crumbled
¼ Cup Panko Breadcrumbs
Preparation:
- Preheat oven to 350°F
- Remove the stems from the mushrooms (save stems for stock pot or other recipes OR add them to the tapenade if you choose) and set aside the caps until needed
- Place your pitted olives in a small colander/strainer and rinse well with cold water - Transfer to the work bowl of a food processor and add the garlic, capers, sun dried tomatoes, shallot, basil, thyme, lemon juice, olive oil, and anchovy fillets (if using) - Pulse (scraping down the sides regularly) into a coarse paste - Fold in the feta cheese if using
- Fill the mushroom caps to your desired level (a heaping tablespoon works but you may want more; the amount is truly up to you - just make sure that the entire cap is ‘filled’) - Use any remaining tapenade for dipping, salads, sandwiches, bruschetta, or any other recipe or serving choice (it will store in a refrigerated airtight container for up to 2 weeks)
- Place your filled mushroom caps on a baking sheet - Drizzle with a bit of additional olive oil and sprinkle with pepper to taste - Top with panko breadcrumbs if desired
- Bake for 20 minutes
- Transfer to a serving platter/dish - Garnish as desired - Serve warm
*
You can use any varieties of olives that you like/choose and are available to you but Niçoise
Black, Castelvetrano, Kalamata, and Spanish Queen Green olives are probably the most
commonly used and are typically available at most large grocery stores individually or in
pitted ‘medley packs’.
