Make stuffed mushrooms with a savoury tapenade of black olives, capers and anchovies. Finish with tomato and parsley for a Mediterranean-inspired appetizer.
Prepare the : the tomato. Cut into quarters and discard the flesh and seeds. Slice the remaining skin portion into long sticks. Cut each stick diagonally to obtain diamond pieces.
Stuff the mushrooms: Remove the stems from the mushroom and clean them with a damp paper towel. and place the mushrooms on a plate. Spoon one teaspoon of the tapenade into each of them. Garnish each cap with a tomato diamond and a parsley sprig.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Don't crowd mushrooms in the pan — too many at once and they steam instead of browning. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
