Mushrooms support the body’s immune system, walnuts are good for the Kidney, and don’t forget the Heart support from the red tomato!

Yields1 Serving
 2 tablespoons walnuts, toasted and diced
 1/4 cup olives, diced
 1/4 cup sun dried or fresh cherry tomatoes, diced
 1 teaspoon Dijon mustard
 2 tablespoons olive oil
 2 portobello mushrooms, whole
 Salt to taste
1

Preheat oven to 425 degrees

2

Combine and mix all ingredients, except the mushrooms, into a tapenade.

3

Brush the mushrooms with oil and place them on a baking sheet, cap down. Sprinkle on salt to taste.

4

Top the mushrooms with the tapenade mixture and place in the oven.

5

Bake for 8 - 10 minutes, or until you see the juice from the mushrooms.

Category, Cooking Method

Ingredients

 2 tablespoons walnuts, toasted and diced
 1/4 cup olives, diced
 1/4 cup sun dried or fresh cherry tomatoes, diced
 1 teaspoon Dijon mustard
 2 tablespoons olive oil
 2 portobello mushrooms, whole
 Salt to taste

Directions

1

Preheat oven to 425 degrees

2

Combine and mix all ingredients, except the mushrooms, into a tapenade.

3

Brush the mushrooms with oil and place them on a baking sheet, cap down. Sprinkle on salt to taste.

4

Top the mushrooms with the tapenade mixture and place in the oven.

5

Bake for 8 - 10 minutes, or until you see the juice from the mushrooms.

WALNUT TAPENADE MUSHROOMS

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