Mushroom and Olive Tapenade

3 Portabella Mushrooms, diced small
1 Clove Garlic, chopped
¾ Cup Kalamata Olives, pitted, diced small
1 Tablespoon Capers, drained
1 Teaspoon Thyme, minced
1 ½ Teaspoon Lemon Juice
Extra Virgin Olive Oil
Crumbled Feta Cheese

Directions: Combine mushrooms, onion, garlic and thyme. Add olive oil to coat. Roast 15-20 minutes in 375oF oven. Remove from oven, set aside to cool. When cool, mix olives capers and cheese into mushroom-onion mixture. Stir in lemon juice; refrigerate until cold. Serve on baguette or crackers. Will last 2-3 days in fridge.

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