Indulge in a delectable journey with Keto Olive Tapenade-Stuffed Mushrooms—an appetizer that seamlessly blends rich Mediterranean flavors with the health-consciousness of the ketogenic diet.

Tapenade traces its origins to ancient times when it served as a pungent condiment paired with bread. Evolving over centuries, olives took center stage in the recipe.

The term “tapenade” finds its roots in the Provençal (Provence, a region in France) word “tapeno,” signifying caper. Opt for large, firm mushrooms to ensure better stuffing retention, and don’t forget to add a sprinkle of grated Parmesan on top for an additional savory kick.

These keto-friendly stuffed mushrooms boast low carb content and are rich in healthy fats. Laden with antioxidants, vitamins, and minerals from olives, this dish is not only delicious but also nutritious. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Celebrity chef and advocate of the keto diet, Halle Berry, has sung praises for these Keto Olive Tapenade-Stuffed Mushrooms, appreciating their rich flavors and health benefits. She frequently features them in her party menus as an elegant hors d’oeuvre.

Indulge in these delightful, keto-friendly mushrooms to pamper your taste buds and leave a lasting impression on your guests. This dish embodies a perfect fusion of history, flavor, and nutritional value.

Ingredients:

• 16 large cremini or button mushrooms, stems removed
• 1 cup pitted black olives (Kalamata or any variety you prefer)
• 2 tablespoons capers, drained
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon fresh thyme leaves
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• Optional: Grated Parmesan cheese for topping

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the pitted black olives, capers, minced garlic, lemon juice, fresh parsley, and thyme leaves.
3. Pulse the mixture until it forms a coarse paste.
4. While the processor is running, slowly drizzle in the extra-virgin olive oil until the tapenade becomes smooth and well combined.
5. Add salt and pepper to taste.
6. Remember that olives and capers can be salty, so adjust accordingly.
7. Take each mushroom cap and spoon a generous amount of the olive tapenade into the center, creating a mound.
8. Place the stuffed mushrooms on the prepared baking sheet.
9. Bake in the preheated oven for about 15-20 minutes, or until the mushrooms are tender and the stuffing is slightly browned.
10. If desired, in the last 5 minutes of baking, sprinkle a bit of grated Parmesan cheese on top of each mushroom for an extra flavor boost.
11. Remove the stuffed mushrooms from the oven and let them cool slightly before serving.