Best Mushroom And Red Pepper Black Olive Tapenade Bites Recipes

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ROASTED RED PEPPER AND MUSHROOM TAPENADE



Roasted Red Pepper and Mushroom Tapenade image

Tapenade is traditionally a caper-olive paste. However, adding roasted veggies not only makes it more atractive, but also lighter and more flavorful. Serve as an appetizer on pita triangles or low-fat crackers.

Provided by William Uncle Bill

Categories     Spreads

Time 35m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 12

1 large sweet red pepper, seeded and quartered
8 ounces fresh mushrooms, halved
2 tablespoons olive oil, divided
1 medium onion, unpeeled and halved
2 large garlic cloves, peeled and minced
1/2 cup stuffed green olive
2 tablespoons red wine vinegar
2 tablespoons finely chopped fresh basil or 2 tablespoons parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pinch cayenne pepper
2 (8 inch) round whole wheat pita bread, cut into triangles

Steps:

  • In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
  • Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
  • Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
  • Remove from oven and let cool for 5 minutes.
  • Peel red pepper and onion, discarding skins.
  • Cut red pepper and onion into chunks.
  • Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
  • Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
  • Cover and chill in refrigerator until ready to serve on pita triangles or crackers.

Nutrition Facts : Calories 173.1, Fat 7.8, SaturatedFat 1.1, Sodium 299.5, Carbohydrate 23.4, Fiber 4, Sugar 4.2, Protein 5.4

MUSHROOM AND RED PEPPER-BLACK OLIVE TAPENADE BITES



Mushroom and Red Pepper-Black Olive Tapenade Bites image

Yield 24 stuffed mushrooms

Number Of Ingredients 10

24 button mushrooms, stems removed
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
1 jar (8 to 9 ounces) roasted red peppers, drained
1/4 cup fresh flat-leaf parsley leaves (a couple of handfuls)
1/4 cup kalamata olives, pitted (about 20 olives)
2 tablespoons capers, drained
1 large garlic clove, cracked
Zest and juice of 1 lemon (zest it first)
1/2 cup mascarpone cheese, for garnish

Steps:

  • Preheat the oven to 350°F.
  • Toss the mushroom caps in a bowl with some salt, pepper, and a drizzle of EVOO. Arrange the mushrooms on a baking sheet in an even layer with the gill side up. Roast the mushrooms for 10 to 12 minutes, or until they are cooked through.
  • While the mushrooms are roasting, prepare the red pepper-black olive tapenade. Place the roasted red peppers in a food processor with the parsley. Add the olives, capers, garlic, and lemon zest. Pulse the processor and grind into a paste.
  • Once the mushrooms are done roasting, squeeze the juice of the lemon over them. Place about 1/2 tablespoon tapenade in each cap. Use 2 spoons for this: One is to scoop tapenade and the other is to push it off onto the mushroom. Place the mascarpone in a sealable plastic bag. Squeeze the cheese into one of the bottom corners, and with scissors snip 1/4 inch off of that corner. Squeeze a little mascarpone on top of each tapenade-filled mushroom. Serve hot or at room temperature.

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