Spanish Tapenade-Stuffed Mushrooms

Spanish Tapenade-Stuffed Mushrooms

Inspiration: Tapenade — an olive-based spread — is a French & Spanish classic. Here, we stuff mushrooms with a tapenade-style filling for a modern appetizer.

Ingredients

  • 12 large button mushrooms, stems removed
  • ½ cup CEREN Black Olives, pitted
  • 1 tablespoon capers
  • 2 anchovy fillets (optional, but traditional)
  • 2 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons breadcrumbs (CEREN Panko works beautifully)
  • Fresh parsley, chopped

Instructions

Make tapenade: Blend CEREN Black Olives, capers, anchovies, garlic, and olive oil into a coarse paste.

Stuff mushrooms: Place mushroom caps on a baking tray. Fill each with tapenade mixture. Sprinkle breadcrumbs over the top.

Bake: At 190°C (375°F) for 15–18 minutes until mushrooms are tender and topping is golden.

Serve: Garnish with parsley and serve warm as tapas.

👉 The briny punch of black olives becomes the star, balanced with umami-rich anchovies and garlic.