Roasted Portobello Mushrooms and Tomato Tapenade

August 20, 2019 • ready in 30 min

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.