Portobello Mushroom Tapenade
  • 4tbsp. Extra Virgin Olive Oil
  • 1 Shallotlarge, chopped
  • 1 Garlic Clovemedium, minced
  • 1/2tsp. Savory
  • 2 Portobello Mushroommedium
  • 2tbsp. MTOO Dark Chocolate Balsamic Vinegar
  • 1/3cup Chickpeasrinsed
  • Salt and Pepperto taste
  1. Heat 1 tbls of olive oil over medium heat and sauté shallots, garlic and savory for about 2-3 minutes.
  2. Add the mushrooms and vinegar and cover for 2 minutes then uncover and continue cooking until liquid is slightly reduced.
  3. Transfer to a food processor and add the chickpeas and pulse until the ingredients come together.
  4. Gradually add the remaining 3 tablespoons of oil and pulse until a thick paste forms.
  5. Season with salt and pepper.
Recipe Notes

For a delicious bruschetta, serve on a crostini, topped with shaved parmesan or pecorino cheese.