Roasted Mushroom Tapenade is an easy and delicious dip prepared with a handful of ingredients. It is a great party appetizer when served with nachos or topped over bruschetta (vegan, gluten-free).
About Mushroom Tapenade
Roasted Mushroom Tapenade is a delicious appetizer made using mushrooms as its base ingredient.
It is savory, herby, and loaded with umami flavor.
Mushroom tapenade is easy to make and fuss-free, and you can vary the ingredients to suit your taste and preference.
Use this gluten-free and vegan dip as a spread, as a canapé topping, or stir it into your pasta, soups, or casseroles for that added flavor.
Double or triple the recipe if making for a bigger crowd.
Here are more mushroom recipes that you may like
- Mushroom Omelette
- Russian Dried Mushroom Soup
- Homemade Cream Of Mushroom Soup
- Easy Mushroom Fried Rice
- Chicken With Mushroom Sauce
Mushrooms – I prefer button mushrooms, as they are readily available, cheap, and work great for this recipe. You can make tapenades with other mushroom varieties as well.
You can also use a mix of mushrooms for a more robust flavor.
Olive Oil – Use good quality extra virgin olive oil for the best taste.
Olives – I used pitted and brined black olives, but you can go for Kalamata olives too.
Capers – Brined capers add a lemony, tangy taste, making the tapenade even more delicious.
Parsley – Use fresh green parsley for a refreshing flavor. You can replace parsley with other fresh herbs like basil, oregano, or rosemary.
Others – You will also need garlic, walnuts, white wine vinegar, freshly squeezed lime juice, lime zest, salt, and ground black pepper.
How To Make Mushroom Tapenade
Preheat the oven to 360 degrees F (180 degrees C).
Rinse 7 oz (200 g) of button mushrooms to remove any dirt sticking on them. Wipe them dry using paper towels.
Place the mushrooms and 2 peeled garlic cloves on a baking sheet.
Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper powder and drizzle 1 tablespoon extra virgin olive oil all over.
Toss to coat the mushrooms with the oil.
Arrange the mushrooms in a single layer.
Keep the tray in the middle rack of the oven and roast the mushrooms for 30 minutes.
Remove the tray from the oven and let the mushrooms cool down completely.
Switch off the oven.
Spread 1.8 oz (50 g) walnuts on a baking tray in a single layer and place in the warm oven for 10 minutes.
- grilled mushrooms
- roasted garlic
- toasted walnuts
- 1 cup of pitted and brined black olives
- 1 teaspoon brined capers
- 2 teaspoon white wine vinegar
- 2 tablespoon freshly squeezed lime juice
- 2 tablespoon chopped parsley
in a food processor.
Pulse just until combined. Be careful not to over-pulse, or the tapenade will get mushy.
Check for salt and pepper and add as needed.
Place the tapenade in a serving bowl and garnish with lemon zest and chopped parsley. Serve!
Pro Tips By Neha
Add 2-3 anchovies to this recipe for a much more umami flavor.
I used brined capers, but you can use salt-cured capers too.
Never use a blender to blend the tapenade. It will make it mushy. If you don’t have a food processor, chop the ingredients finely and then pound in a mortar and pestle.
I roasted the mushrooms in an oven, but you can roast them over a charcoal grill, air fryer, or pan over the stovetop.
Use the mushroom tapenade to make bruschetta. You can also top the bruschetta with shredded cheese and bake until the cheese melts.
Add it to your pasta, risotto, soups, or casserole.
Serve it as a dip with crackers, chips, or crunchy veggie sticks.
Use it as a stuffing for your chicken.
Thin it out with olive oil and red wine vinegar and use it as a salad dressing.
Mushroom Tapenade will last 3-4 days in the refrigerator when stored in a clean and dry air-tight container.
Use a clean spoon for every use, ensuring it will last longer.
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Roasted Mushroom Tapenade Recipe
- 7 ounce button mushrooms (200 g)
- 2 peeled garlic cloves
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper powder (or to taste)
- 1 tablespoon extra virgin olive oil
- 1.8 ounce walnuts (50 g)
- 1 cup pitted brined black olives
- 1 teaspoon brined capers
- 2 teaspoons white wine vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped parsley
- Preheat the oven to 360 degrees F (180 degrees C).
- Rinse the mushrooms to remove any dirt sticking to them. Wipe them dry using paper towels.
- Place the mushrooms and 2 peeled garlic cloves on a baking sheet.
- Sprinkle salt and pepper powder and drizzle extra virgin olive oil all over.
- Toss to coat the mushrooms with the oil.
- Arrange the mushrooms in a single layer.
- Keep the tray in the middle rack of the oven and roast the mushrooms for 30 minutes.
- Remove the tray from the oven and let the mushrooms cool down completely.
- Switch off the oven.
- Spread walnuts on a baking tray in a single layer and place in the warm oven for 10 minutes.
- Place the grilled mushrooms, roasted garlic, toasted walnuts, olives, capers, white wine vinegar, lime juice, and parsley in a food processor.
- Pulse just until combined. Be careful not to over-pulse or the tapenade will get mushy.
- Check for salt and pepper and add as needed.
- Place the tapenade in a serving bowl and garnish with lemon zest and chopped parsley. Serve!