Mushrooms Stuffed with Tapenade

Preparation info

  • Yield:

    50 Pieces

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
8 oz<



  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