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Tappenade Mushrooms


Course : Mushrooms
Serves: 25
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Ingredients:


1/2 pound greek olives

1 teaspoon capers

1 teaspoon anchovy paste

1 teaspoon light tuna in water

1 teaspoon dijon mustard

2 teaspoons olive oil

1 teaspoon fresh lemon juice

1 teaspoon parsley

1/2 teaspoon fresh thyme

1/4 teaspoon salt

1/4 teaspoon white pepper

50 medium button mushrooms

2 teaspoons diced pimiento
 

Preparation / Directions:


combine olives, capers, anchovy paste, tuna, dijon, oil, lemon juice, parsley, and thyme in a food processor process to a smooth paste season to taste with salt and white pepper-mix well cover and chill for 4-96 hours spoon into mushroom caps garnish with pimiento serve slightly chilled or at room temperature

 

Nutritional Information:

61 Calories (kcal); 3g Total Fat; (41% calories from fat); 3g Protein; 8g Carbohydrate; trace Cholesterol; 88mg Sodium

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