Mushrooms Loaded with Tapenade

Mushrooms Loaded with Tapenade

Yield: 50 sections

Ingredients:
- 8 oz (250 g) Pitted Mediterranean or Greek black olives
- 1 oz (30 g) Capers, fatigued
- 1 oz (30 g) Anchovies, tired
- 1 oz (30 g) Tuna, exhausted
- 1 tsp (5 mL) Dijon-style and design mustard
- 21�"2 fl oz (75 mL) Olive oil
- 1 tsp (5 mL) Lemon juice
- 2 tbsp (30 mL) Chopped parsley pinch pinch Dried thyme
- to taste Salt
- to taste Pepper
- 50 small to medium contemporary white mushrooms
- as essential (as demanded) Pimiento

Directions:
1. First, in a blender or food processor, purée the olives, capers, anchovies, tuna, mustard, oil, lemon juice, and herbs. Time to taste.
2. Next, chill the blend couple of hrs to allow the flavors combination.
3. Then, remove the stems to the mushrooms and contemporary the caps.
4. Then, fill each and every cap with a very low spoonful of the tapenade.
5. Finally, garnish the supreme of each and every with a dot of pimiento.