Roasted Portobello Mushrooms and Tomato Tapenade
Featured at the 2019 Culinary Wellness Workshop at Johnson & Wales University in Charlotte, North Carolina.
|Roma tomatoes, cut in half lengthwise||3 lbs|
|Garlic cloves, minced||8|
|Extra virgin olive oil||6 T|
|Balsamic vinegar||6 T|
|Kalamata olives, pitted and chopped||1 c|
|Red pepper flakes||1/4 t|
|Thyme, freshly and finely chopped||2 t|
|Rosemary, freshly and finely chopped||1 t|
|Basil, freshly and finely chopped||4 T|
|Portobello mushrooms, gills removed||20 each|
|Kosher salt||to taste|
|Freshly ground black pepper||to taste|
For the Tapenade
- Preheat oven to 450°. Cover a half sheet pan with parchment paper.
- Combine the cut tomatoes, garlic, olive oil, vinegar, salt, pepper, and brown sugar in a stainless steel bowl, season with salt and pepper. Pour on the sheet pan and place tomatoes cut side down.
- Roast for 15-20 minutes, or until the tomatoes begin soften and the skins begin to loosen.
- Remove pan from the oven and cool. Remove the skin from the tomatoes, reserve the liquid in the sheet pan.
- Cut the tomatoes in a small, uniform dice, transfer them to a medium stainless steel bowl. Collect any juice from the cutting board, transfer it to the bowl along with the reserved liquid from the sheet pan.
- Add the olives, hot pepper flakes, thyme, rosemary, and basil to the bowl, stir gently to fully combine.
- Taste and adjust the seasoning with salt and pepper.
For the Roasted Mushrooms
- Preheat oven to 375°.
- Season the mushrooms liberally with olive oil, salt, and black pepper.
- Roast the mushrooms for 15 minutes or until soft and cooked through. Fill with tapenade.
- Cut in half or quarters (depending on size), and serve.
Yields 60 servings