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What you'll need

Serves 1

  • 50g green olives, pitted
  • 2 teaspoons capers
  • 1 small clove garlic
  • 3 teaspoons olive oil
  • 3 portobello mushrooms
  • 3 artichoke hearts, halved
  • 3 slices Taleggio cheese
  • 1 teaspoon thyme leaves
  • salt and pepper to taste

The easy bit

  1. For the tapenade, put olives, capers, and garlic in a food processor and process until smooth, then add 2 teaspoons olive oil to bring the mix together.
  2. Brush the mushrooms and artichokes with remaining olive oil and grill (mushrooms stem-side first).
  3. When you turn them, place the Taleggio on top of the mushroom to melt.
  4. Dress mushrooms and artichokes with the tapenade, garnish with thyme and season with salt and pepper.
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