HomeRecipeeggplant tapenade-stuffed mushrooms

eggplant tapenade-stuffed mushrooms

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


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

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