Mediterranean Tapioca

24 12-oz. Yield


  • 24 ct. (Recipe) Beet Tapioca Mix
  • ½ c. GFS Clear Canola Salad Oil
  • 4 1/2 lb. Markon Baby Cremini Mushrooms
  • 4 1/2 lb. Markon Cleaned Baby Spinach
  • 3 lb. (Recipe) Roasted Red Pepper Tapenade
  • 1 1/2 lb. Goat Cheese



1] Prepare the tapioca per recipe instructions.

2] Place 1 tsp. of canola oil on a heated flat griddle. Place 3 oz. of mushrooms on the griddle. Season to taste with salt and pepper.

3] Place 3 oz. of spinach on the heated griddle. Season to taste with salt and pepper. Cook until the spinach just begins to wilt.

4] With the original side down, evenly spread the spinach out on the bottom half of the tapioca. Spread 2 oz. of tapenade out on top of the spinach. Spread the mushrooms out on top of the tapenade.

5] Sprinkle 1 oz. of crumbled goat cheese on top of the mushrooms. Place in a heated 350°F convection oven to warm the cheese. Fold the top of the tapioca over the top of the cheese. Place on a warmed serving plate. Leave the half-moon edge exposed.