Portabella Mushroom, Black Olive Tapenade


1 lb Mushroom
1 large can Black Olive soaked in olive oil & then drained
3 tbsp chopped Pecan
1 sprig Fresh Basil
1 large clove Garlic
3 Sun Dried Tomatoes
1 tbsp oil from jar of sun dried tomatoes
1 tbsp Capers

Place all ingredients in food processor & pulse til coarsely chopped. Sauté on medium high heat for two minutes. I served mine on gluten free bread with a mini salad of basil & patio tomato


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