Tapenade: Portobello Mushroom
Enjoy the robust flavor of portobello mushrooms enhanced with onions and garlic and perfumed with the exotic spices of the Middle East. A perfect complement for meat, poultry, fish and shellfish and a great addition to salads, pastas and risotto. 7 oz.
suggestions: Use as a bruschetta topping. Serve with steak, lamb, chicken, pork and fish. Great mixed into a risotto or a pasta sauce or as an omelet filling. Stuff vegetables such as mushrooms or zucchini. Toss with salad greens. Eat straight out of the jar!
ingredients: Mushrooms (portobello and white), shallots, pure olive oil, garlic, tomato paste, parsley, lemon juice concentrate, salt, spices, black pepper, cayenne pepper. Vegan.
Serving Size 2 Tbsp (30g), Servings Per Container: about 7 Calories 40, Fat Cal. 25, Total Fat 3g (5% DV), Sat Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 125mg (5% DV), Total Carb. 3g (1% DV), Fiber 0g (0% DV), Sugars 1g, Protein 1g, Vitamin A (2% DV), Vitamin C (6% DV), Calcium (2% DV), Iron 0% DV). Percent Daily Values are based on a 2,000 calorie diet.
made with our portobello mushroom tapenadeSave Recipe Print Ingredients 8 oz. mushrooms sliced 1 chopped onion 2 cloves garlic minced 1 Jar of Portobello Mushroom Tapenade 1 1/2 T butter 4 cups chicken stock 1/4 cup arborio rice 1/2 cup heavy cream Extra Virgin Olive Oil Instructions In a large saucepan, cook sliced mushrooms, chopped onions and minced garlic with the butter until soft. Add entire jar of Portobello Mushroom Tapenade and 4 cups of chicken stock. Add 1/4 cup of arborio rice and simmer over low heat for 30 minutes and until slightly thickened. Stir in 1/2 cup of heavy cream and heat until very hot. Serve with a swirl of extra virgin olive oil on top (optional). The Gracious Gourmet
made with our portobello mushroom tapenadeSave Recipe Print Ingredients 6 medium zucchini, sliced in half lengthwise (2 pounds) 1 tablespoon butter 1 1/4 cups hot, cooked brown rice 1 jar (7 oz) Portobello Mushroom Tapenade 1 1/2 cups shredded Swiss cheese 1 egg, beaten 1 tablesppon Panko (Japenese style bread crumbs) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions With a small spoon, scoop out insides of zucchini and dice. Set aside the cored halves. Melt butter in large skillet over medium heat. Add diced zucchini; cook, stirring often, until tender. Remove from heat. Stir in brown rice, Portobello Mushroom Tapenade, 1 cup of the cheese, egg, bread crumbs, salt and pepper. Fill the zucchini with the rice mixture. Place in extra-large baking pan; fill pan with 1/4-inch boiling water. Bake at 375oF., 40 minutes. Sprinkle with remaining cheese during last 10 minutes of baking.
made with our portobello mushroom tapenadeSave Recipe Print Ingredients 8 large eggs, beaten salt and black pepper to taste 3/4 cup Portobello Mushroom Tapenade 1/2 cup shredded cheddar or crumbled goat cheese Chopped fresh parsley Instructions Beat eggs together with salt and pepper. Heat oil in 10-inch non-stick skillet over medium-high heat. Add eggs to pan. Cook, lifting edges with spatula frequently to let uncooked eggs flow underneath, about 3 minutes, or until almost set. Spoon Portobello Mushroom Tapenade over 1/2 of omelet; sprinkle 1/3 cup cheese on top of tapenade. Using spatula, flip top half of omelet over filling. Cook 1 – 2 minutes. Flip out onto serving platter; sprinkle with remaining cheese and a little parsley.
made with our portobello mushroom tapenadeSave Recipe Print Ingredients 1/4 cup all purpose flour 1/4 cup cornmeal 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash ground cumin 1 cup fresh (or frozen, thawed) corn kernals 1/4 cup chopped green onions (optional) 1/4 cup coarsely chopped fresh cilantro (optional) 2 large eggs, separated, Melted butter 1/3 cup Portobello Mushroom Tapenade Sour cream Instructions Combine flour, cornmeal, salt, pepper and cumin in medium bowl. Combine corn, green onion and cilantro in bowl of food processor; cover and pulse until finely chopped but not blended. Stir corn mixture, egg yolks and 2 tablespoons melted butter into flour mixture. Beat egg whites until soft peaks form; fold into corn mixture. Heat non-stick griddle or shallow frying pan over medium-high heat. Brush with a little melted butter. Drop corn cake batter by 1/4-cupfuls onto griddle. Spread each cake into 3-1/2 –inch circle. Cook 2 minutes or until undersides are browned; flip and cook another 2 minutes. Meanwhile, heat Portobello Mushroom Tapenade until warm. Serve corn cakes immediately topped with Portobello Mushroom Tapenade and a dollop of sour cream.
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