Roasted Mushroom Tapenade Recipe
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. Make it at home using my easy recipe (vegan, gluten-free).
Servings: 6 people
Ingredients
- 7 ounces 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 ounces walnuts 50 g
- 1 cup pitted brine-cured black olives
- 1 teaspoon brine-cured capers
- 2 teaspoons white wine vinegar
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 360℉ (180℃).
- 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!
Video
Notes
I prefer button mushrooms, which 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.
Add 2-3 anchovies to this recipe for a much more umami flavor.
I used brine-cured 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.
Nutrition
Calories: 118kcal | Carbohydrates: 4g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 557mg | Potassium: 169mg | Fiber: 2g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg
