Mushrooms Stuffed with Tapenade

Preparation info

  • Yield:

    50 Pieces

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
8 oz<

Method

Procedure

  1. In a blender or food processor, purée the olives, capers, anchovies, tuna, mustard, oil, lemon juice, and herbs. Season to taste.
  2. Chill the mixture several hours to let the flavors blend.
  3. Remove the stems from the mushrooms and clean the caps.
  4. Fill each cap with a small spoonful of the tapenade.
  5. Garnish the top