Portabello Mushroom Tapenade

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black olive tapenade on bread
black olive tapenade on bread

Portabello Mushroom Tapenade

Course Appetizers, Side Dishes


  • 4 tbsp. MTOO Hojiblanca EVOO or other robust olive oil
  • 1 Shallot large, chopped
  • 1 Garlic Clove medium, minced
  • 1/2 tsp. Savory
  • 2 each Portabello Mushroom medium
  • 2 tbsp. MTOO Dark Chocolate Balsamic Vinegar
  • 1/3 cup Chickpeas rinsed
  • Salt and Pepper to taste


  • Heat 1 tbls of olive oil over medium heat and sauté shallots, garlic and savory for about 2-3 minutes.
  • Add the mushrooms and vinegar and cover for 2 minutes then uncover and continue cooking until liquid is slightly reduced.
  • Transfer to a food processor and add the chickpeas and pulse until the ingredients come together.
  • Gradually add the remaining 3 tablespoons of oil and pulse until a thick paste forms. Season with salt and pepper to taste.
  • Spread on a crostini or use as condiment for steaks.


For a delicious bruschetta, serve on a crostini, topped with shaved parmesan or pecorino cheese.
Tried this recipe?Let us know how it was!


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