This tapenade can be traditionally used as a dip, but it is also an amazing substitute for veggie ground and stuffing. It can be customized to the flavour of your main dish, whether it be sweet, salty, tangy or savoury. In this recipe, I used a sweeter mushroom tapenade recipe to compliment the sweetness of red pepper.

Check out my Stuffed Bell Peppers 2.0 recipe for a great party dish.


1/3 cup balsamic vinegar or red wine vinegar

1/3 cup olive oil

1 tsp sea salt

2 cloves garlic, minced

1 lb. small fresh button mushroomsmushrooms



In a medium saucepan, mix vinegar, olive oil, salt and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers (I use mason jars) and chill in the refrigerator until serving. This makes 4 cups which seems like a lot, but it can be kept in the fridge for quite a while. I doubt it will last that long though – yes, it is THAT good.

To make the tapenade, simply process until desired consistency acquired. If using as a substitute for veggie-ground, process lightly so the tapenade is thick and chunky.  If using as a dip, process until smooth.

Optional: after processing, add chopped walnuts and chopped spinach for a flavour and nutrient boost!

Tapenade 500