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

Previous Next

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.