Stuffed Mushrooms Tapenade
These stuffed mushrooms are filled with a savory tapenade made from black olives, capers, and anchovies, creating a Mediterranean-inspired appetizer or tapas. The freshness of the tomato and parsley garnish adds the perfect finishing touch.
Servings: 20 pieces
Calories: 40kcal
Ingredients
- 2 tablespoons capers
- 1 cup black olives, pitted and sliced
- 10 anchovy fillets, drained
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Freshly ground black pepper
- 1 pound button mushrooms, about 20
- 1 medium tomato
- 2 stalks parsley
Instructions
- Make the Tapenade: Rinse 2 tablespoons of capers and dry them on a paper towel. Place them in a food processor; add the sliced olives and dry anchovies. Process for few seconds, and clean the sides of the bowl with a spatula.
- When the mixture is reduced to a paste, leave the machine on and add the oil gradually, through the funnel of the lid, processing as you do it. Add the lemon juice and pepper to taste. Remove the bowl of the food processor, place in refrigerator and let the sauce stand at least 2 hours before serving.
- Prepare the garnish: Core 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. Peel 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.
- Serve refrigerated.
Notes
Learn more about Tapenade: Tapenade is a condiment from Provence, made with capers, desalted anchovies and pitted black olives, which are all pounded into a mortar and season with olive oil, lemon juice, aromatics and possibly a drop of brandy.
Cooking Tips for Stuffed Mushrooms Tapenade
- Mushroom Preparation: Make sure to clean the mushrooms carefully with a damp cloth, as rinsing them under water may cause them to absorb moisture, affecting their texture during cooking.
- Tapenade Storage: The tapenade can be prepared in advance and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits.
- Alternative Garnishes: You can swap the parsley sprigs with fresh basil for a slightly different flavor profile. Additionally, adding a tiny drizzle of olive oil over the top just before serving enhances the richness of the tapenade.
- Variation: If you prefer a milder tapenade, reduce the amount of anchovies or substitute them with a small amount of smoked salmon for a less salty alternative.
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