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Vegan Mushroom Tapenade

This Vegan Mushroom Tapenade is a delicious appetizer that's creamy, flavorful, and incredibly healthy!
Course Appetizer
Cuisine American
Diet Gluten Free, Low Fat, Vegan, Vegetarian
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 1 cup
Calories 588kcal
Author Tracy


  • 2 tbsp extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 tbsp chopped fresh thyme or 1 tsp dried
  • ¼ tsp salt
  • 1/4 tsp pepper
  • 3 cups cremini mushrooms, quartered about 8 oz.
  • 2 cups shitake mushrooms, quartered about 3 oz.
  • ¼ cup dry white wine or vegetable stock
  • cup Kalamata olives
  • 1 tbsp capers rinsed
  • 1-2 tbsp fresh parsley, chopped


  • In large skillet, 1 tablespoon of olive oil over medium-high heat. Cook garlic, thyme, salt and pepper for 4 minutes. Stir often.
  • Add mushrooms and stir occasionally, cooking until softened, about 4 minutes and then add wine and cook until well absorbed and cooked down.
  • Add mushrooms to food processor and add olives, capers, parsley, and last tablespoon of olive oil. Pulse until blended but still a little chunky.
  • Serve immediately or refrigerate and serve cool. Store in fridge for 2 days.


Prepare in advance and store in fridge for up to 2 days before serving.  
Substitute fresh thyme for 1 teaspoon of dried thyme.  
Substitute other mushrooms.  


Calories: 588kcal | Carbohydrates: 49g | Protein: 17g | Fat: 38g | Saturated Fat: 5g | Sodium: 1565mg | Potassium: 2463mg | Fiber: 15g | Sugar: 15g | Vitamin A: 846IU | Vitamin C: 19mg | Calcium: 107mg | Iron: 4mg