Prep Time: 1 hour
Cook Time: 15 minutes
1 pound cremini mushrooms (about 20 mushrooms)
3 tablespoons olive oil, divided
¼ teaspoon salt
1/8 teaspoon black pepper
3 cloves garlic
¼ cup green olives, pitted
2 tablespoons capers
¼ cup parsley
2 tablespoons red wine vinegar
¼ cup Hemp Hearts
1 loaf baguette (gluten-free if you want to keep it gluten-free)
Raw vegetables (for Whole30, Paleo, Keto)
Preheat oven to 425°F
On a baking sheet, toss mushroom tops with 2 tablespoons oil, ¼ teaspoon salt and 1/8 teaspoon pepper then spread in an even layer, bottom sides down.
Roast mushroom tops 10-15 minutes until tender and starting to brown, stirring if needed to cook evenly.
Meanwhile, heat 1 tablespoon olive oil, mushroom stems, garlic and green olives for 5-10 minutes until mushroom stems are softened and garlic is fragrant.
Place everything in food processor and pulse until chopped and combined, but not too chopped that it becomes mush.
Let flavors mingle for 1 hour before serving and serve alongside bread or raw vegetables.