Mushroom caps with tapenade

Rinse the capers and pat dry; process the capers and anchovy fillets to a paste.

Add the olives and process briefly to a coarse chop with texture; scrape down the bowl.

On the lowest speed add the lemon juice and extra virgin olive oil; season with freshly ground pepper and no salt; transfer to a bowl, taste and adjust the pepper.

Clean the mushrooms with a damp towel or a mushroom brush; remove the stems and peel.

Fill the caps with tapenade and place on a platter.

Cut the cored tomato into small diamonds and the peeled celery into thin slices; garnish each cap.

Garnish the dish with fresh herbs or salad.