Roasted Red Pepper and Mushroom Tapenade
Bursting with bold Mediterranean flavors, this Roasted Red Pepper and Mushroom Tapenade is a sensational spread that’s perfect for entertaining or elevating your everyday meals. Sweet, smoky roasted red peppers and tender cremini mushrooms are blended with garlic, capers, fresh herbs, and a splash of zesty lemon juice to create a chunky, savory tapenade with rich, earthy undertones. The roasting process enhances the natural flavors of the vegetables, while the addition of olive oil ties everything together into a luscious, spreadable texture. Ready in just 40 minutes, this vibrant tapenade is the ultimate appetizer when served with crusty bread or crackers, yet versatile enough to pair with grilled meats or pasta. Easy to make, vegan, and full of nutrients, it’s a must-try dish that’s as healthy as it is delicious!
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Recipe Information
Ingredients
- 2 large red bell peppers
- 200 grams cremini mushrooms
- 2 large garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons capers
- 3 tablespoons, chopped fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon, chopped fresh thyme
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper or foil.
Cut the red bell peppers in half lengthwise and remove the seeds and membranes. Place them cut side down on the baking sheet.
Clean the cremini mushrooms with a damp paper towel and slice them into thick pieces. Add them to the baking sheet alongside the bell peppers.
Drizzle 2 tablespoons of olive oil over the peppers and mushrooms. Toss the mushrooms gently to evenly coat with oil. Roast in the oven for 20-25 minutes, or until the peppers have charred skins and the mushrooms are tender.
While the peppers and mushrooms are roasting, peel and mince the garlic cloves. Set aside.
Once the roasted vegetables are done, transfer the red peppers to a bowl and cover tightly with plastic wrap or a plate. Allow them to steam for 5-10 minutes—this will make peeling the skins easier.
Peel the skins off the red bell peppers and roughly chop them. Transfer the peppers and mushrooms to a food processor.
Add the minced garlic, capers, parsley, lemon juice, thyme, salt, and black pepper to the food processor. Pulse the mixture until it reaches a chunky yet spreadable consistency. Be careful not to over-process into a puree.
Taste the tapenade and adjust seasoning if needed. If the mixture seems too thick, drizzle in the remaining 1 tablespoon of olive oil and pulse again.
Transfer the tapenade to a serving bowl and garnish with an extra sprinkle of chopped parsley. Serve with bread, crackers, or as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1617 mg | 70% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.7 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
