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Tapenade-Stuffed Shiitake Mushroom Caps

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Makes: 20 servings adjust
Baby Shiitake Mushroom caps stuffed with a rich pine nut, Italian olive, and herb tapenade. Makes 60 mushrooms.



  • 2 cups Italian Olives, chopped
  • 1 cup Pine Nuts, raw
  • 5 cloves Garlic, minced
  • 14 cup Stone Ground Mustard
  • 1 cup Fresh Basil, chives, cilantro, dill, and tarragon, in any combination.

Step 1

In a medium mixing bowl, combine the olives, pine nuts, garlic, mustard, and herbs and mix thoroughly.


  • 60 Fresh Shiitake Mushrooms, stems removed

Step 2

Using a small spoon, spread enough of the mixture on the underside of each mushroom cap to completely cover. Place on a dehydrator tray and dehydrate at 100 F for 12 to 18 hours.
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