Roasted Portobello Mushrooms and Tomato Tapenade
Featured at the 2019 Culinary Wellness Workshop at Johnson & Wales University in Charlotte, North Carolina.
Ingredients
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 |
Instructions
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.
Notes
Yields 60 servings