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button mushrooms salt extra-virgin olive oil red peppers parsley kalamata olives capers garlic lemon Mascarpone cheese
Viewed: 45 - Published at: 7 years agoIngredients
- 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
Method
- Preheat the oven to 350F.
- 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 pepperblack 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.