The Gracious Gourmet Roasted Eggplant Tapenade
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The Gracious Gourmet - Roasted Eggplant Tapenade
pineapple mango dried fruit
spicy barbeque mild barbeque
lemon artichoke
balsamic four-onion fig almond spiced sour cherry gingered peach apricot
artichoke parmesan roasted vegetable fennel blood orange chile red pepper roasted eggplant

eggplant tapenade-stuffed mushrooms

24 crimini mushrooms, stems removed
     (save stems for another use)
3/4 cup The Gracious Gourmet® Roasted Eggplant Tapenade
2 tablespoons Panko (Japanese-style) bread crumbs
1 clove garlic, minced
Dash red chile flakes
2 tablespoons freshly grated Parmesan cheese

Place mushrooms, stem-side down, on rack of a broiler pan. Broil under a pre-heated broiler, 6 inches from heat, 4 minutes, or until slightly soft. Turn right-side up. Stir together Roasted Eggplant Tapenade, bread crumbs, garlic and chile flakes. Spoon into mushrooms. Sprinkle with Parmesan cheese. Bake at 350°F, 12 - 18 minutes, or until hot.

Serves 6 as a first course.

   
  roasted eggplant dip
   
 

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The Gracious Gourmet Roasted Eggplant Tapenade