Appetizer - Tuscan Mushrooms

By Pascento96

Giada De Laurentiis - If you think stuffed mushrooms are bland, you'll find these a welcome change of pace — the flavors are quite robust. These are equally good right out of the oven or at room temperature and a nice hors d'ouevre option for non meat-eaters.

Ingredients

• 1/2 cup diced jarred roasted red bell peppers
• 1/2 cup diced pitted green olives
• 1/2 cup grated pecorino Romano
• 2 scallions, white parts only, finely chopped
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound white button mushrooms, cleaned and stemmed
• 1/4 cup finely chopped fresh basil leaves

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400°F.
In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
On a parchment paper-lined baking sheet, arrange the mushrooms, gill side up. Spoon the filling into the mushroom cavities, mounding it slightly. Bake until the mushrooms are tender, about 20 minutes.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.