Portobello Mushroom Tapenade

Category: ,

Portobello Mushroom Tapenade

Course Appetizer


  • 4 tbsp Extra Virgin Olive Oil (Robust)
  • 1 large chopped shallot (about 3 tbsp)
  • 1 medium garlic clove, minced
  • 1/2 tsp Steak Y’er Claim spice blend
  • 2 medium Portobello mushrooms chopped (about 7oz)
  • 2 tbsp Chocolate Balsamic vinegar
  • 1/3 cup rinsed chickpeas
  • Sea Salt & ground pepper


  • 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.


Serve with crostini, topped with shaved parmesan or pecorino cheese
Layer with roast beef and havarti on a sandwich
Serve as a condiment for grilled steak
Tried this recipe?Let us know how it was!





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