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Roasted tapenade in ceramic bowl with grilled crostini.
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5 from 4 votes

Mushroom Tapenade Appetizer

This Mushroom Tapenade is an easy vegan appetizer recipe! It's made with grilled mushrooms, Kalamata olives, and perfect on crostini.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer
Cuisine: French
Diet: Gluten Free, Vegan
Keyword: mushroom tapenade, roasted mushroom tapenade, grilled mushroom tapenade, mushroom olive tapenade,
Servings: 20
Calories: 44kcal
Author: Christine Rooney

Ingredients

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