Mushroom Tapenade Appetizer
This Mushroom Tapenade is an easy vegan appetizer recipe! It's made with grilled mushrooms, Kalamata olives, and perfect on crostini.
Servings: 20
Calories: 44kcal
Ingredients
- 2 8 oz. packages crimini mushrooms
- 1 8 oz. package portobello mushrooms
- 1 Tbsp. olive oil
- 2 cloves garlic
- 1 cup kalamata olives
- 1 2 oz. package walnuts
- 2 tsp. Dijon mustard
- 2 tsp. red wine vinegar
- 3 Tbsp. lemon juice plus zest for garnish
- 2 Tbsp. chopped chives plus more for garnish
- ⅛ tsp. kosher salt adjust to taste
- ⅛ tsp. pepper adjust to taste
- 1 gluten free baguette or regular baguette if not gluten free
Instructions
- Place the mushrooms on the metal skewers being careful not to tear the mushrooms.
- Brush both sides of the mushrooms with olive oil and sprinkle with salt and pepper.
- Peel a few cloves of garlic and place on a piece of tinfoil. Drizzle the garlic with a little olive oil and sprinkle with salt. Fold the tinfoil into a small packet.
- Place the walnuts in a small pan safe for grilling such as a cast iron skillet.
- Heat a grill (either charcoal or gas) and place the mushroom skewers over the direct heat. Grill for 5 minutes per side. Remove from heat once the mushrooms are slightly softened and have some grill marks.
- Place the garlic over direct heat and leave for 10 minutes or so or until garlic is soft and roasted. Remove from heat when finished.
- Place the pan of walnuts over the indirect heat and grill for 10 minutes or so. Stir often to prevent burning. Remove from heat when finished.
- Place the grilled mushrooms, 2 cloves of roasted garlic, toasted walnuts, 1 cup kalamata olives, 2 tsp. Dijon mustard, 2 tsp. red wine vinegar, 3 Tbsp. lemon juice, 2 Tbsp. chopped chives, and ⅛ tsp. of salt and pepper (adjust to taste) in a food processor. Pulse just until combined. Be careful not to over-pulse or the tapenade will get mushy.
- Place the tapenade in a serving bowl and garnish with lemon zest and chopped chives.
- Cut a gluten free baguette (or regular baguette if not gf) into slices and place the bread directly on the grill for a minute or two. Flip the bread halfway through. Remove when the bread has some grill marks. Serve with the tapenade.
Nutrition
Calories: 44kcal