Stuffed Mushrooms Tapenade
This Tapenade is served in mushroom caps. This is a great appetizer or a delicious Tapas to share with friends.
Servings: 20 pieces
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.
