Wayne Gisslen

Mushrooms Stuffed with Tapenade

Preparation info

  • 50

    Pieces
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
8 oz

Method

  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 of each with a dot o

Per 1 piece: Calories, 30; Protein, 1 g; Fat, 25 g (74% cal.); Cholesterol, 0 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 110 mg.