Mushroom and Red PepperBlack Olive Tapenade Bites Recipe

Name: Mushroom and Red PepperBlack Olive Tapenade Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 350F.
2
Toss the mushroom caps in a bowl with some salt, pepper, and a drizzle of EVOO.
3
Arrange the mushrooms on a baking sheet in an even layer with the gill side up.
4
Roast the mushrooms for 10 to 12 minutes, or until they are cooked through.
5
While the mushrooms are roasting, prepare the red pepperblack olive tapenade.
6
Place the roasted red peppers in a food processor with the parsley.
7
Add the olives, capers, garlic, and lemon zest.
8
Pulse the processor and grind into a paste.
9
Once the mushrooms are done roasting, squeeze the juice of the lemon over them.
10
Place about 1/2 tablespoon tapenade in each cap.
11
Use 2 spoons for this: One is to scoop tapenade and the other is to push it off onto the mushroom.
12
Place the mascarpone in a sealable plastic bag.
13
Squeeze the cheese into one of the bottom corners, and with scissors snip 1/4 inch off of that corner.
14
Squeeze a little mascarpone on top of each tapenade-filled mushroom.
15
Serve hot or at room temperature.

239

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Mushroom and Red PepperBlack Olive Tapenade Bites falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom and Red PepperBlack Olive Tapenade Bites

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