Olive and Roasted Garlic Tapenade Stuffed Mushrooms


  • 1-15 ounce can California Black Ripe Olives, drained
  • 1-15 ounce can California Green Ripe Olives, drained
  • 2-10 ounces packages baby bella mushrooms, cleaned and stems removed
  • 2 tablespoons roasted garlic spread
  • 1/2 cup fresh basil leaves
  • 2 tablespoons pine nuts
  • 4-5 sun dried tomatoes (not in olive oil)
  • Salt and pepper to taste
  • 2 tablespoons extra virgin olive oil


Preheat oven to 400 degrees and grease a baking sheet with cooking spray.

Combine olives, garlic spread, basil, pine nuts, sun dried tomatoes, salt and pepper in a food processor and process until finely chopped.

Spoon tapenade into the mushroom caps, place on the baking sheet and drizzle with the olive oil. Bake mushrooms for 20 minutes. Remove from oven and serve warm.

By: Gina Matsoukas from Running to the Kitchen

4-6 servings